Fresh laurel

Frischer Lorbeer

Dear Migros...

Fresh bay leaves in the herb range, that would be great. Not everyone has space for a bay leaf bush and in summer (barbecuing) and winter (braising) fresh bay leaves are simply much tastier than dried ones.
It would at least be worth a try at the market...

Thank you

(Machine translation)

All replies (8)

Stadtheidi

Hello@HirschiS

Thank you very much for your suggestion. I will be very happy to pass on your suggestion to include fresh laurel in the range to the person responsible for culinary herbs. I will keep you up to date with any feedback here.

Best regards, Renée

(Machine translation)

Guest

"Fresh bay leaves taste very bitter. When dried, the bitter taste is lost, while the fine aroma, which is popular as a spice, is retained" (Bruno P. Kremer: Essbare und giftige Wildpflanzen, 2010, Ulmer Verlag).

(Machine translation)

HirschiS

I don't have that in mind (personal experience).
I find the aroma of fresh bay leaves simply stronger and more differentiated than that of dried bay leaves.

(Machine translation)

Frederica

I also find that fresh bay leaf tastes much more intense.
The bay leaves can also be frozen. This preserves their flavor particularly well. ?

(Machine translation)

HirschiS

Thanks for the tip about freezing! :)

(Machine translation)

Imperator

I can only agree with HirschiS!
Fresh bay leaf is simply finer and better!
Thanks Frederica for the tip about freezing it!
Fresh bay leaves in the herb assortment would be really
super!

(Machine translation)

HirschiS

I have expressed a general wish... :)
I hope they start a customer trial. I would be thrilled

(Machine translation)

Stadtheidi

Hello@HirschiS ,@Fredericaand@Imperator

Thank you very much for your contributions to this topic. As promised, I have clarified this issue with the colleague responsible for culinary herbs. Here is his feedback:

"There are some cooperatives that carry fresh bay laurel in their assortment. As it is a small item, it is only sold regionally and mainly in the winter months.

Virtually no fresh bay laurel is grown in Switzerland because this herb prefers a warm and humid climate.

As far as I know, the demand for dried bay laurel is stronger, as the aromas develop most strongly when it is dried."

So it's best to keep your eyes open in winter and with a bit of luck you'll find fresh bay laurel on the shelves?

Best regards, Renée

(Machine translation)