Basil(California)
Basil’s light licorice/clove/mint-like taste is important
in most areas of the Mediterranean, but it is
also highly prized in Thailand, where a similar
variety is called “holy basil.” Blends well with all
other herbs. Use in all Italian and tomato dishes,
scrambled eggs, soufflés, omelets, Welsh rarebits,
roast beef, pork or veal, meat pies, casseroles, and
stews, herb stuffings, vegetable juices, seafood
cocktails, tomato, orange, or butter sauces, French
and Russian dressings.
Bay Leaves
(Turkey, Greece)
The leaves of the bay laurel tree. The main sources
are California and Turkey. Watkins uses Turkish
bay leaves (also grown in surrounding countries),
generally considered to be more flavorful than the
larger California variety. Essential for soups, stews,
poaching liquids, casseroles and sauces.
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