Look for very strong, robust leaves, which should be so tough that you might be scared to even cut yourself on the edge!
Look for deep, dark green color and nice shine across across the leaves, and any that seem to be yellow or brown at all.
While not quite as fragrant as many other herbs, you’re looking for a slightly mentholated aroma from the leaves.
Once cut from the tree, fresh bay leaves do best in a humid environment, so try wrapping in a moist cloth or paper towel before storing in a plastic bag, and just swap out the cloth at least once per week.
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