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The leaves in this bag are big and intact, exactly what I want for slow-simmering soups so they’re easy to fish out. They held up through a full hour of cooking red beans and gave that subtle, earthy fragrance the dish needs.

I tossed a couple of these whole hand-selected bay leaves into my red beans and the aroma that filled the kitchen was incredible. The leaves are large and perfectly intact, with a much stronger fragrance than the jarred, crumbled stuff I've used before. A little goes a long way, and my beans turned

These leaves are from the Mediterranean region, and I tossed a couple into my red beans—the aroma that filled the kitchen was exactly what the pot needed. They’re whole and hand-selected, so you can see the quality right away, and the bag keeps them fresh for weeks.