Katra wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Katra wrote:
>>> Ok, I know this is really going to make me sound ignorant, but my
>>> mom almost never used bay leaves and I did learn to cook mostly from
>>> her....
>>>
>>> so what is up with Bay Leaves?
>>> Why do I want to use them?
>>> What flavor do they impart?
>>>
>>> I understand you use them whole because you need to remove
>>> them when you are done as they are toxic if eaten???
>>>
>>> Please don't judge me, educate me!
>>>
>>> Thank you! :-)
>>>
>>> Kat
>>>
>> No, they aren't toxic but they are sharp and pointy!
>
> Flavorful but not edible? ;-)
> Like the whole fresh herbs I top garlic pork roasts I imagine. <G>
>
I've never bit into a bay leaf that I liked. They impart a nice taste but
even when cooked they are... well, like I said... sharp and pointy.

>> Do not be afraid. I always put extra bay leaf in with corned beef
>> along with the peppercorn packet. It's nice with cabbage, and other
>> veggies, too.
>>
>> Jill
>
> Cabbage eh? I'll have to give that a shot.
Yes, they are good in cabbage. And if you make bean soup you absolutely
must add bay leaf (but again, fish it out when it has done its job.)

> I'm always looking for a way to make cabbage more interesting
> (especially Savoy cabbage) as dad has been wanting more of that
> lately.
> I gave the last head he bought to Lin'. <G>
>
> I DO prefer chinese cabbage or bok choy!

Go for it. Bay is more of a German thing but what the heck

Jill