The Joneses 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
>
> 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

Sorry for the spread. It is time to get a new
browser or something. I have this *$@#&6%
set at 72 characters.
Edrena