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).