On Fri, 01 Apr 2005 01:33:37 -0600, Katra
> wrote:

[snip]

>so what is up with Bay Leaves?
They grow on a smallish tree, easy to cultivate in much of the U.S.
There seem to be two main varieties, the so-called California Bay
Laurel and the Turkish Bay. Both are good. The Turkish seems to me to
be milder, but of more complexity of flavor. The CA version is more
akin to eucalyptus, IMHO. My tree is the CA version. Grows about 20
feet tall, so topping out keeps it more bushy and makes the fresh
leaves easier to reach. Don't know anyone who grows the Turk version.
I live in ag region 9a-9b. Subject to freeze damage, tho.

>Why do I want to use them?
Flavor. Sauces and soups take on a deeper complexity that is most
satisfying. Chicken w/40 bay leaves (finished in cream sauce) is quite
a conversation piece. Penzey's has a recipe for a rice dish with white
and wild rice with Turkish bay leaves. Outstanding. (If you're a good
girl, maybe someone will send you a Penzey's gift pack; they use
cinnamon, nutmegs and bay leaves as their packing material(!))

>What flavor do they impart?
Hard to describe, except for the aforementioned eucalyptol-like
bouquet from the CA type. Make a pot of chicken or beef-veggie soup,
or maybe Scotch broth. Midway through cooking, split it into two
portions and add bay to one but not the other. Taste test.

Good luck.

A-