Bay leaf is one of those powerhouse kitchen herbs that does its best work in the background. Drop a whole leaf into the stockpot, the bean pot, the Sunday roast, and let it steep its way through the long simmer. What you get back is a warm, slightly woodsy depth, a little floral around the edges, the kind of seasoning that makes a soup taste like it took all day (because it did).

Our whole bay leaves are culinary grade, dried to hold their flavor, and packed at our farm in the Ozarks. Reach for one or two leaves per pot of soup, stew, braise, or broth. Pull them out before you serve; they're meant to flavor, not to eat.

A small thing to keep on the spice shelf, but it packs a reputation with essential flavor. Stocks up nicely alongside the rest of our seasonings and spices.