~2 lbs Bay Leaf aka "Laurel Leaf", "Yue-Gui-Ye", "Xiang-Ye", "月桂叶", "香叶", "月桂葉", "香葉" Bay leaf is an aromatic leaf commonly used in cooking. Bay leaf has almond shape green leaves that range from one to three inches in length. Bay leaves release their rich savory flavor slowly so add them to long-simmering soups, stews, pot roast, tomato sauce, and slow cooker recipes. Bay leaf is available year-round. Handling Tip Selection Dark green leaves have a more intense flavor than bright green leaves. Bay leaf is unwilted and unblemished. Storage Bay leaf should be stored at 32°F - 36°F (0°C - 2°C) with a relative humidity of ninety-five percent and no mist. The typical shelf life is five to seven days. Bay leaf is sensitive to ethylene, a naturally occurring gas that regulates ripening. Bay leaves should not be stored with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Bay leaf produces a low level of ethylene. Bay leaf is not sensitive to chilling injury.
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