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

Kat - send me your snail mail and I'll send some Bay leaves, freshly dried or fresh if you like. The fresher (dried) the better. I gotta huge tree
that needs trimming. Laurus Nobilis is the only edible bay of that family, but I believe there are a few sub-species according to location. Like
grapes, the tastes changes somewhat depending on weather and soil. I do have a fairly extensive collection of info I gathered off the net, but
foolishly avoided collecting the authors, may they be eternally blessed and never know hunger. Oh well, it was intended for my personal use only,
but if you want to see it let me know. BTW, Mountain Laurel, Cherry Laurel and some other ornamentals in that family are poisonous. No wild
collecting without a knowledgeable cook or herbalist along please.
I would describe bay as spicy herby with a side of Christmas candles.
Edrena