The herb
The leaf of Apollo, in every Greek pot.
Bay laurel — dafni, Laurus nobilis — is the evergreen of Greek myth: the laurel of Apollo and of Delphi, whose wreaths crowned the winners of the Pythian Games. In the kitchen it is a quiet workhorse: one or two leaves perfume a whole pot.
Dried bay leaves are gentler and rounder than fresh ones, with a balsamic, lightly floral, faintly clove-like aroma that only opens up with long, slow cooking.
VEVI's bay leaves come from certified growers in the Kozani highlands and are packed whole, in Athens, under FSSC 22000.
- PlantLaurus nobilis
- Greek nameΔάφνη (dafni)
- OriginGreece · Kozani highlands
- AromaBalsamic, herbal, lightly floral
- FormatWhole leaves · sachet 15 g
- Food safetyFSSC 22000 · ISO 22000
In the kitchen
How to use bay leaves.
Bay leaves need time and liquid. Add them at the start, let them simmer and take them out before serving — the leaf itself stays tough.
- One or two per pot
One leaf for a small pot, two for a family-size stew or soup.
- Crack it
Tear or crease the leaf before adding it to release more aroma.
- Simmer
Give it at least 20–30 minutes in soups, stews, sauces or pickling liquids.
- Remove before serving
Take the leaves out at the end — they are for flavour, not for eating.
At the Greek table
Where bay leaves belong.
Beef or rabbit with small onions, red wine, cinnamon, allspice — and bay leaves.
Greek lentil soup and bean soup both start with a bay leaf in the pot.
In octopus with vinegar, marinated fish and pickling brines.
Tradition & wellbeing
The leaf of the oracle.
Tradition says the Pythia at Delphi chewed bay leaves before giving her oracles, and laurel wreaths crowned victors and poets — the origin of the word laureate.
Bay's aroma comes mainly from 1,8-cineole (eucalyptol). In Greek homes a leaf goes into almost every pot of beans and lentils, and a hot infusion of one or two leaves is an old village habit.
- Main aroma compound1,8-cineole (eucalyptol)
- In traditionBeans, stews — and a village infusion
- CaffeineNone
Bay leaves are a food, not a medicine. Always remove the leaf before serving. If you are pregnant or take medication, ask your doctor.
Storage & quality
Whole leaves keep well.
Whole bay leaves keep their aroma longer than most dried herbs. Store them closed, in a cool, dark, dry place.
Once the sachet is open, move the leaves to a clean jar with a tight lid, and check the best-before date on the pack.
What good bay leaves looks like
- Olive-green leaves, not brown or grey.
- A clear balsamic smell when you crack a leaf.
- Whole, unbroken leaves.
- A clear origin on the label.
In the shops
Where to find it
In Greece, VEVI is sold in supermarket chains including Galaxias, Masoutis and My market; the formats on shelf vary by store.
Trade
For retailers, HORECA & importers
15 g sachets for supermarket chains, delis, HORECA and importers, and private label packed to FSSC 22000.
FAQ
Frequently asked questions
What are the benefits of bay leaves?
Bay is above all a cooking herb: one or two leaves perfume beans, soups and stews. Its aroma comes mainly from 1,8-cineole. In Greek tradition a hot infusion of one or two leaves is also made. It is a food, not a medicine.
Should I remove bay leaves before serving?
Yes. The leaf stays tough and sharp-edged even after long cooking, so take it out before serving.
How many bay leaves should I use?
One or two per pot is enough for most soups and stews; bay gets stronger the longer it simmers.
Are dried bay leaves better than fresh?
Dried bay leaves are milder and more rounded; fresh ones are sharper and more bitter. Most Greek recipes use dried.
Where do VEVI bay leaves come from?
From certified growers in the Kozani highlands, packed whole by VEVI in Athens under FSSC 22000.
Do you supply bay leaves wholesale?
Yes — 15 g sachets for retailers, HORECA and importers, plus private label. Send a wholesale enquiry.