Blog Home

In a West Indian kitchen, there is a branch with dried leaves, and every pot of stew, sauce, cocoa tea, mauby and cook-up requires a leaf that enhances the flavour and transforms the ordinary pot into “soul-food”. This leaf is commonly known as bay leaf, and its far-reaching uses, aroma and presence always transform me back to my grandmother’s kitchen, where my love of flavourful and tasty meals began. Little did I know back then that this mighty, diverse leaf had health benefits long past adding a unique flavour to my grandmother’s, my mother’s and later my culinary creations.