One time on Usenet, Katra > said:
> 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.

> 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.

Penzey's web site has some good information about bay leaves and
their own bay leaf seasoning, including uses for both:

http://www.penzeys.com/cgi-bin/penze...and_Seasonings.
html?id=xrGZ59oy

or

http://tinyurl.com/4tf8v

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF