"Dr. Edward Warren" > wrote in message
...
> Bay leaves can be left out of everything if you desire. They add much to
> beef soups and stews. It is a spice that even goes well with sweet things
> like peaches. The flavor of dried bay is often missed because they are
> past
> their prime. Try some dishes with and without, using fresh bay and see
> the
> difference. The bay leaves should be removed before eating, since the
> edges
> can be sharp.
> Good luck,
> Edward Warren
>
> "Steve Y" > wrote in message
> ...
> I only use bay when instructed to by a recipe because I don't like the
> smell. What dishes "need" bay for them to really work ?
>
> Steve
>
> PS We bought a 1? seedling in a garden centre and it is now the most
> prolific thing in our courtyard regardless of how hard we treat it, each
> year we lop 60cms off the top just to keep the light coming into the
> kitchen.
>
>
>
>
> Dr. Edward Warren wrote:
>> I have just learned how wonderful fresh bay leaves are and I have planted
> a
>> tree. It has older dark green leaves that are 3 inches long and young
> light
>> green leaves that are half that size. Does anyone know which are
> preferable
>> or even whether it makes a difference?
>> Thank you,
>> Edward Warren
>>
>>
>>
>
>The bay leaves should be removed before eating, since the edges
> can be sharp.
My understanding also is that bay leaves should removed before storing the
dish as bay leaves are poisonous.
Don't ask me to prove it -- it's something I've read a good-many times.
:-)))
Dee Dee