All about bay rum leaf > From the market to your plate
Fresh or dried
Fresh - tie the leaves and hang top down
Dried - in a dry, airtight container
Use whole or crumpled
A staple in West Indian Creole cooking (colombo, accras, sausage, pigeon peas, etc.), it is used fresh or dried, like bay leaves. One or two leaves are amazing in soups, fish court-bouillon, mulled wine, and of course, flavored rum (rhum arrangé).
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