Me too - bay leaves are one of my essential go to herbs, along with a number of other herbs and spices which are supposedly good for diabetics. But I've always used them since I learned to cook many years back and well prior to diabetes diagnosis, so I have no way of telling whether they may have made any difference...I use bay regularly in my soups and stews....
We just pick a few fresh, chuck them in the pot and pick them out when serving.Do you eat them or is it just the essence of their being in your cooking? Somewhere along the way I think I heard they are not to be ingested, but I think they are ground up in the mix for Mexican sauces.. I love using them but always discard....Cheers/L
Make sure it is Bay Laurel (Lauris nobilis) as all the other laurels, commonly used for hedges, are poisonous.We just pick a few fresh, chuck them in the pot and pick them out when serving.
For anyone wishing to try a bay tree is easily grown in a pot or tub and will keep you going in leaves all year round.
I don't think that's bay leavesI read somewhere you're supposed to light the things on fire in your kitchen. I forget why, just don't do it in your car or you might get arrested.
I used a few dried bay leaves in the butchers shop I worked in the UK, when cooking hams up in the boiler. I grabbed a branch off a laurel tree that was near where I lived, and hung it up so the leaves dried out.Is there any difference or advantage in using dried leaves or fresh leaves? My wife uses dried leaves from our tree but only because she's seen dried leaves in the shops and thought that was the best way of using them. I wonder if fresh leaves might not add more to the taste.
I 'believe'Is there any difference or advantage in using dried leaves or fresh leaves? My wife uses dried leaves from our tree but only because she's seen dried leaves in the shops and thought that was the best way of using them. I wonder if fresh leaves might not add more to the taste.
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