In article >,
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
>
>

I think I got the offer via private e-mail as well, thanks so much! :-)
I'll be most happy to return the favor as I have plenty of fresh herbs
here, mostly overgrown are rosemary, mexican oregano and dittany of
crete. I'd be delighted to send you fresh herbs in return!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

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