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Katra wrote:

> In article .com>,
> wrote:
>
> > I always use Bay leaves as dry bay leaves. Like all spices, it imparts
> > flavor into the food and we take it out when we eat the food. To
> > describe the flavor, it is a bit sharp and strong.
> >
> > However, sometimes, when we make mixed spices, we do crush bay leaves
> > and that becomes a part of the meal.
> >
> > Hope this helps!
> >
>
> So how would YOU use powdered/crushed bay as opposed to whole bay?
> As a sprinkling spice on cooked meat/veggies?
>
> I've seen most bay recommendations as whole bay leaves used in soups,
> stews, marinades and potroasts.
>
> Thank you! ;-)
>
> I don't currently have any on hand.
> Guess I need to pick up a few and taste them to see if I feel they are
> compatible to whatever recipe.

You live in Texas, right? Maybe you should try growing them? A friend who
just came back from New Orleans brought me back a big branch of bay leaves
that he got from a friend's garden. Very aromatic! Much better than any
I've bought in a store...

Apparently in some climes they are also used to keep bugs "away"...dunno if
this is an old wives' tale or what...

--
Best
Greg