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Thread: Bay Leaves

  1. #11
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    Quote Originally Posted by Auntymimi View Post
    I'm still curious about the different types. More research...........
    Research? Research? Did someone say more research(should I be in therapy?)

    http://sourcing.indiamart.com/agricu...ices/bay-leaf/

  2. #12
    Trusted Senior Member Auntymimi's Avatar
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    Thanks KarenB, you're the best! I've found Bay Leaves to be more interesting than I had first thought. Sachet anyone? Or should I say bouquet garni?

  3. #13
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    Thanks for the link, KarenB. I knew the laurel crowns on those Greek and Roman statues were made of bay leaves, but I didn't realize they were victory trophies. I had always just assumed this was a traditional accessory in an era without shampoo!

  4. #14
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    In response to the original question- I seldom use bay leaves on my own initiative, but I never omit them when called for in a recipe. I often like to toss one in when I'm heating the milk to make Bechamel; it adds a certain subtle grassy something.

    I should add that the bay leaves I use are gray-green and quite mild. Even though I buy them a few at a time from the local CoOp so I don't wind up with a jar of odorless years-old leaves the way I used to, I'm pretty sure that folks in or near California (or Turkey for that matter) are getting much stronger laurel flavor in theirs.

  5. #15
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    Oh, my goodness! Beans (lots and lots!) soup, stew, almost any meat dish. Couldn't cook without them! I grew up an hour from the coast, in Northern California. If you know what to look for, you can (we always did!) harvest fresh leaves from a coastal bay tree. They are the best!

    If purchasing bay leaves from a grocery or store such as Penzeys (www.Penzeys.com), I believe the bay leaves come from Turkey, or other Mediterranean countries. My own take on it is that the California Bay Laurel is a stronger odor, and flavor. I might even say it is addictive....

    Does Bay Laurel grow in coastal Canada? Or Down-Under?

  6. #16
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    No. we are total import here. We range from a 3 to 0 growth zone. Bay can grow in 8 to 11 zone. Only inside here only.
    My area is only a 5A at the best.

  7. #17
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    My grandmother always told me to store one in my flour container and in the back of cabinets to ward off any unwanted visitors

  8. #18
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    So correct! I have them in my rice, and grains.

  9. #19
    You really don't need a lot of bay leaves. At work, we make HUGE pots of meat sauce and only use 3 or 4 leaves per pot.

  10. #20
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    Mom always used them for pot roast, and gravy. Until recently, I had never thought to use them in my sauce for pasta, until the BF told me he had heard of it.

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