The bay tree in our Chalmar kitchen garden have so many culinary uses. The leaves are sweetly fragrant without being cloying or overpowering. The flavours peak around 3 days after picking, as the short drying time concentrates the aromatic oils in the leaves. Through the centuries wise cooks placed bay leaves in flour, beans, grains and dried fruit in storage, to deter insects.
If you use wooden skewers and plan to braai it or roast under a griller, soak the skewers in warm water for 30 minutes beforehand. This prevents the skewers from burning.