From the sunny Greece this Laurel is picked by hand and dried under shade so as to preserve its rich aroma and flavour.
Laurel has many uses in the kitchen: it is used in first courses, in sauces and gravies, in soups and broths, in meat and fish second courses and also in side dishes, to give it a more decisive touch. This aromatic herb is also used to flavor vinegar and to create infusions and herbal teas to enjoy during cold evenings.