I'm out of them and need to buy some this week.
Then I got to wondering just how important are they in many recipes that
call for them. Just how much flavor actually comes out of one? Wouldn't
think that a bay leaf or two would do all that much to a gallon of soup.

I read that they "are somewhat similar to oregano and thyme," (tastewise) so
I guess you could substitute a little of one or both of those in a pinch.
(?)

Interesting other uses for bay leaves too. 2 examples:

"Bay leaves can also be scattered in a pantry to repel meal moths,
flies, roaches, and silverfish."

"In the Elizabethan era, some people believed pinning bay leaves
to one's pillow on the eve of Saint Valentine's Day would permit
one to see one's future spouse in a dream."

All of the above quotes came from:
http://en.wikipedia.org/wiki/Bay_leaf

You might want to read that. It's a short but interesting rundown of the bay
leaf.

Gary

PS - the bushes grow wild like weeds on the Outer Banks of NC. Every time I
went on a surfing trip to Cape Hatteras, I would always stop along the road
and pick a big bag of leaves. It was a nice bonus to a fun surfing trip.

On Sun, 29 Jul 2012 07:03:25 -0400, Gary > wrote:

>I'm out of them and need to buy some this week.
>Then I got to wondering just how important are they in many recipes that
>call for them. Just how much flavor actually comes out of one? Wouldn't
>think that a bay leaf or two would do all that much to a gallon of soup.

If I went to make nearly any soup and didn't have bay leaves, I'd wait
until I did. To me, they are the umami that makes soup, soup.

>
>I read that they "are somewhat similar to oregano and thyme," (tastewise) so
>I guess you could substitute a little of one or both of those in a pinch.
>(?)

good pun, but the substitution wouldn't work for me.

>
>Interesting other uses for bay leaves too. 2 examples:
>
>"Bay leaves can also be scattered in a pantry to repel meal moths,
> flies, roaches, and silverfish."

That didn't work for me when I had those damn moths one time.
>
>"In the Elizabethan era, some people believed pinning bay leaves
> to one's pillow on the eve of Saint Valentine's Day would permit
> one to see one's future spouse in a dream."

That one did-- I'm apparently not far enough in the future to marry
her yet, though. [Is Angie Dickenson still alive?]

Jim

On Sun, 29 Jul 2012 07:03:25 -0400, Gary > wrote:

>I'm out of them and need to buy some this week.
>Then I got to wondering just how important are they in many recipes that
>call for them. Just how much flavor actually comes out of one? Wouldn't
>think that a bay leaf or two would do all that much to a gallon of soup.
>
snip
They are very important. They round out the flavor, especially in
soups. If the bay leaf isn't there I am wondering what I did wrong.
Janet US

wrote:
>
> They grow readily as a house plant - I keep mine trimmed into a puff
> ball shape by nipping out any shoots, newly picked have far more
> flavour than dried.

Actually, maybe not more flavor than dried?

"The fresh leaves are very mild and do not develop their full flavor
until several weeks after picking and drying."

Again, that quote comes from: http://en.wikipedia.org/wiki/Bay_leaf

G.

Back then, I used my fresh picked but also dried most of them.

Janet Bostwick wrote:
>
> On Sun, 29 Jul 2012 07:03:25 -0400, Gary > wrote:
>
> >I'm out of them and need to buy some this week.
> >Then I got to wondering just how important are they in many recipes that
> >call for them. Just how much flavor actually comes out of one? Wouldn't
> >think that a bay leaf or two would do all that much to a gallon of soup.
> >
> snip
> They are very important. They round out the flavor, especially in
> soups. If the bay leaf isn't there I am wondering what I did wrong.
> Janet US

Thanks Janet. I'll make sure to buy some today. I've always used them and
never have substituted. I was just wondering if I could without serious
consequence. Better to be safe than sorry, eh?

Gary

"Gary" wrote in message ...

I'm out of them and need to buy some this week.
Then I got to wondering just how important are they in many recipes that
call for them. Just how much flavor actually comes out of one? Wouldn't
think that a bay leaf or two would do all that much to a gallon of soup.

I read that they "are somewhat similar to oregano and thyme," (tastewise) so
I guess you could substitute a little of one or both of those in a pinch.
(?)

Interesting other uses for bay leaves too. 2 examples:

"Bay leaves can also be scattered in a pantry to repel meal moths,
flies, roaches, and silverfish."

"In the Elizabethan era, some people believed pinning bay leaves
to one's pillow on the eve of Saint Valentine's Day would permit
one to see one's future spouse in a dream."

All of the above quotes came from:
http://en.wikipedia.org/wiki/Bay_leaf

You might want to read that. It's a short but interesting rundown of the bay
leaf.

Gary

PS - the bushes grow wild like weeds on the Outer Banks of NC. Every time I
went on a surfing trip to Cape Hatteras, I would always stop along the road
and pick a big bag of leaves. It was a nice bonus to a fun surfing trip.
*******************

You'd be surprised! Bay leaves can pack quite a punch. I add them to soups
and stews all the time. Also to beef chuck roast. As with any [dried]
herb, the older the leaves, the less pungent they are. I store dried herbs
in the freezer. They really do keep bugs out of flour, etc.

Jill

On Sun, 29 Jul 2012 07:14:27 -0400, Jim Elbrecht >
wrote:

> On Sun, 29 Jul 2012 07:03:25 -0400, Gary > wrote:
>
> >I'm out of them and need to buy some this week.
> >Then I got to wondering just how important are they in many recipes that
> >call for them. Just how much flavor actually comes out of one? Wouldn't
> >think that a bay leaf or two would do all that much to a gallon of soup.
>
> If I went to make nearly any soup and didn't have bay leaves, I'd wait
> until I did. To me, they are the umami that makes soup, soup.

I think bay is one of those flavors that when you're used to it in a
certain dish, it's an essential ingredient... but if you've never had
it there, it's no big deal. I never use it in soup and wasn't brought
up eating bay in anything so I don't use it very much.

There was one dish in my husband's family that I liked to much I
wanted to learn how to make it. My SIL told me how she did it, I made
it and it tasted fine but something was missing. I got the
instructions again and followed them to a T, but it was still not
right. The third time I spoke to her about "something is missing" she
told me about the bay, which turned out to be it... but that's the
only dish where I think bay is an important component.

--
Food is an important part of a balanced diet.

On Sun, 29 Jul 2012 07:14:25 -0600, Janet Bostwick
> wrote:

> On Sun, 29 Jul 2012 07:03:25 -0400, Gary > wrote:
>
> >I'm out of them and need to buy some this week.
> >Then I got to wondering just how important are they in many recipes that
> >call for them. Just how much flavor actually comes out of one? Wouldn't
> >think that a bay leaf or two would do all that much to a gallon of soup.
> >
> snip
> They are very important. They round out the flavor, especially in
> soups. If the bay leaf isn't there I am wondering what I did wrong.

It's a subtle flavor... my SIL tells me if you use too much, your dish
will taste like medicine - so I try not to do that.

--
Food is an important part of a balanced diet.

On Jul 29, 6:03*am, Gary > wrote:
> I'm out of them and need to buy some this week.
>
I prefer powdered bay leaf.
>
> Gary

--Bryan

Bryan wrote:
>Gary wrote:
>> I'm out of them and need to buy some this week.
>>
>I prefer powdered bay leaf.

Whole bay leaf is more potent, remains potent far, far longer in
storage, and releases flavor throughout the cooking process rather
than shoot its load all in one wussy dribble.

Bryan wrote:
>
> I prefer powdered bay leaf.

I tend to crush them immediately before adding to the cooking pot. No
need to remove the crunchy leaf later that way.

Janet wrote:
>
> I grow it (laurus nobilis) in the garden and pick leaves to dry and
> store for kitchen use. The dry ones have a more intense flavour than
> fresh, imho.

It's a sub-tropical plant, right? Is it small enough that it could be
grown indoors as a house plant in zones that have winter? I might
consider either a Turkish or California bay (two very different plants)
as a house plant here is Chicago metro.

On 8/1/2012 11:33 AM, Doug Freyburger wrote:
> Janet wrote:
>>
>> I grow it (laurus nobilis) in the garden and pick leaves to dry and
>> store for kitchen use. The dry ones have a more intense flavour than
>> fresh, imho.
>
> It's a sub-tropical plant, right? Is it small enough that it could be
> grown indoors as a house plant in zones that have winter? I might
> consider either a Turkish or California bay (two very different plants)
> as a house plant here is Chicago metro.
>

There are instructions obtainable by Googling about container growing
even if it is really a small tree.
--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sunday, July 29, 2012 10:10:36 AM UTC-4, jmcquown wrote: about storing flour with bay leaves.

I'll have to try this - just dumped almost 5 lb. whole wheat flour -- tiny ants had invaded ( or were they already 'there' when you buy?) I had the flour in what I thought was a very tightly sealed Rubbermaid.

I buy as few bay leaves as I can find - at the rate of usage, they last me forever.

On Tuesday, July 31, 2012 12:12:12 AM UTC-5, Doug Freyburger wrote:
> Bryan wrote:
>
> >
>
> > I prefer powdered bay leaf.
>
>
>
> I tend to crush them immediately before adding to the cooking pot. No
>
> need to remove the crunchy leaf later that way.

I'm on my last bag of Penzey's powdered. It is still potent. When that's gone, I guess it's either inferior Mexican powdered, or using that tiny Cuisinart thing, that I really never use for anything else, for a bay leaf pulverizer.

--Bryan

"Doug Freyburger" > wrote in message
...
> Janet wrote:
>>
>> I grow it (laurus nobilis) in the garden and pick leaves to dry and
>> store for kitchen use. The dry ones have a more intense flavour than
>> fresh, imho.
>
> It's a sub-tropical plant, right?

Not at all!

Bay is hardy outdoors -9C which is what we get here - but that is frost, not
snow. I have 3 plants in my garden in big pots and the pots havent' been
moved or touched ofr many years but sit out in exposed positions.

Janet lives in Scotland so couldn't be described as 'sub-tropical'


consider either a Turkish or California bay (two very different plants)
> as a house plant here is Chicago metro.

If you could find and external wall of your house that is south facing and
doesn't get snow cover, try to grow common Bay in a big pot. It doesn't
mind cold (well at least a certain amount of cold) but may not like snow
cover for months of the year.

On Wed, 1 Aug 2012 15:33:37 +0000 (UTC), Doug Freyburger
> wrote:

>Janet wrote:
>>
>> I grow it (laurus nobilis) in the garden and pick leaves to dry and
>> store for kitchen use. The dry ones have a more intense flavour than
>> fresh, imho.
>
>It's a sub-tropical plant, right? Is it small enough that it could be
>grown indoors as a house plant in zones that have winter? I might
>consider either a Turkish or California bay (two very different plants)
>as a house plant here is Chicago metro.

My friend had a bay tree that was the height of their 2 story house.
This was in Virginia Beach, VA. I have a small one that is in a 12"
pot that I keep on the deck when it warms up and in the greenhouse in
the coldest part of the winter. This is in zone 7a.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Bryan wrote:
> Doug Freyburger wrote:
>> Bryan wrote:
>
>> > I prefer powdered bay leaf.
>
>> I tend to crush them immediately before adding to the cooking pot. No
>> need to remove the crunchy leaf later that way.
>
> I'm on my last bag of Penzey's powdered. It is still potent. When
> that's gone, I guess it's either inferior Mexican powdered, or using
> that tiny Cuisinart thing, that I really never use for anything else,
> for a bay leaf pulverizer.

Technology works. I crush the dried bay leaves with my fingers.

sf wrote:
>
> Where do you stand on thyme? I'm in the dried camp for that too.

With thyme straight off the bush I can strip the leaves into the cooking
food and munch on the tastey stems. With dried thyme there are no
tastey stems to munch. I'm in the fresh camp because of that difference.

On Thu, 2 Aug 2012 20:58:06 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> > Where do you stand on thyme? I'm in the dried camp for that too.
>
> With thyme straight off the bush I can strip the leaves into the cooking
> food and munch on the tastey stems. With dried thyme there are no
> tastey stems to munch. I'm in the fresh camp because of that difference.

Bush - is that what to call it? I have lots of fresh thyme growing
outside, but I absolutely hate stripping it from the stem - so I
prefer to use commercial dried (in a bottle with a shaker top). The
only time I use fresh thyme is when I can put it into a tea ball and
stew/braise it stem and all, but I don't do wet cooking very often. I
also think dried packs a bigger flavor punch than fresh.

--
Food is an important part of a balanced diet.

sf wrote:
> Doug Freyburger > wrote:
>> sf wrote:
>
>> > Where do you stand on thyme? I'm in the dried camp for that too.
>>
>> With thyme straight off the bush I can strip the leaves into the cooking
>> food and munch on the tastey stems. With dried thyme there are no
>> tastey stems to munch. I'm in the fresh camp because of that difference.
>
> Bush - is that what to call it?

Not a technical term but if it survives the winter I figure it's a bush.
I've had thyme and marjorum survive Chicago winters. When we lived in
So Cal the thyme plants grew large in comparison to herbs other than
rosemary and mint, so to me it was a bush there too.

Farm1 wrote:
> "Jim Elbrecht" > wrote:
>
>> I'll add Sweet Woodruff to that. Nearly tasteless & odorless fresh.
>> Slightly bitter. When dried it smells & tastes like vanilla
>> flavored new-mown hay.
>
> Oooh - that sounds delightful. What do you use it for?

If you like German wines you'd recognize it as the spice in May Wine.
I've brewed ale with woodruff in the place of hops. It's called gruze
when it's brewed with any herb other than hops so woodruff gruze. It
was popular enough I have a handfull of it again for another batch this
year. I may start the batch this weekend.

On Fri, 3 Aug 2012 16:40:43 +1000, "Farm1" >
wrote:

> I should have been raised as a Greek Australaian
> to understand and like it more I suspect. Prhaps if I stopped calling it
> nasty names it might develop a better flavour.

According to this article, maybe you didn't get real oregano!
http://www.richters.com/show.cgi?pag...s/oregano.html

You get plenty of heat where you live (oregano loves heat); have you
planted both Greek and Mexican oregano? They have slightly different
flavors, but both are good IMO.

This article expands information in the first article
http://www.mountainvalleygrowers.com...garehirtum.htm

--
Food is an important part of a balanced diet.

On Fri, 03 Aug 2012 21:52:51 -0400, Leon Manfredi
> wrote:

> Oregano is one of the much nicer herbs, but it should be applied, in case one
> doesn't know, just before serving, as prolonged cooking/heating, will result in
> a slightly bitter flavor...

IMO, it doesn't get bitter - but it does fade away. Many herbs are
like that, but bay is one that can stay the course.

--
Food is an important part of a balanced diet.

"Doug Freyburger" > wrote in message
...
> Farm1 wrote:
>> "Jim Elbrecht" > wrote:
>>
>>> I'll add Sweet Woodruff to that. Nearly tasteless & odorless fresh.
>>> Slightly bitter. When dried it smells & tastes like vanilla
>>> flavored new-mown hay.
>>
>> Oooh - that sounds delightful. What do you use it for?
>
> If you like German wines you'd recognize it as the spice in May Wine.
> I've brewed ale with woodruff in the place of hops. It's called gruze
> when it's brewed with any herb other than hops so woodruff gruze. It
> was popular enough I have a handfull of it again for another batch this
> year. I may start the batch this weekend.

No wonder I don't recognise ti - I'm not much of a drinker. But it does
sound delightful. I must try and get some jsut for the scent.

"sf" > wrote in message
...
> On Fri, 3 Aug 2012 16:40:43 +1000, "Farm1" >
> wrote:
>
>> I should have been raised as a Greek Australaian
>> to understand and like it more I suspect. Prhaps if I stopped calling it
>> nasty names it might develop a better flavour.
>
> According to this article, maybe you didn't get real oregano!
> http://www.richters.com/show.cgi?pag...s/oregano.html
>
> You get plenty of heat where you live (oregano loves heat);

Not last year! I couldnt' even get a decent crop ot tomatoes.

have you
> planted both Greek and Mexican oregano? They have slightly different
> flavors, but both are good IMO.
>
> This article expands information in the first article
> http://www.mountainvalleygrowers.com...garehirtum.htm

Yuo might have given me some good info there. I'll replant this summer and
see if that makes a difference.

"Jim Elbrecht" > wrote in message
...
> On Fri, 3 Aug 2012 16:40:43 +1000, "Farm1" >
> wrote:
>>> I'll add Sweet Woodruff to that. Nearly tasteless & odorless fresh.
>>> Slightly bitter. When dried it smells & tastes like vanilla
>>> flavored new-mown hay.
>>
>>Oooh - that sounds delightful. What do you use it for?
>
> I planted it for May wine-- but I'm not much of a wine drinker so I've
> just ended up using some in baked goods- rarely.

:-)) I too am not much of a drinker. It does sound dleightful though -
must do some reading up on it.

>>I'm not a great fan of oregano despite being called upon to supply it to
>>family whn now and then. I should have been raised as a Greek Australaian
>>to understand and like it more I suspect. Prhaps if I stopped calling it
>>nasty names it might develop a better flavour.
>
> One must curse oregano from time to time to keep it in check-- Even in
> the NE US, it shows its minty heritage and will take over the world if
> allowed.

Mine isnt' in the category of strangling us in our beds unlike some of the
other stuff I have growing - it's nowhere near as bad as any of the mints.
>
>>>
>>> I like thyme fresh, though. i've got a couple different kinds that I
>>> only use when it is fresh.
>>
>>I've only recently planted lemon thyme and hope it takes off like a rocket
>>but I had truck loads of nomal old thyme - I use it to edge paths and find
>>it perfect for that as it likes to drape over old brick edges.
>>
>
> My thyme is a good hearty one like that. It isn't as aggressive as
> the oregano, though, so we get along fine.

:-)) I keep being asked for plants by the whole district. People complaint
that theirs is being eaten by rabbits. I take people lots of plants in
polysyrene boxes and I'm still forever cutting it back with hedge shears.

On Sat, 4 Aug 2012 14:23:02 +1000, "Farm1" >
wrote:

> "Jim Elbrecht" > wrote in message
> ...
> > On Fri, 3 Aug 2012 16:40:43 +1000, "Farm1" >
> > wrote:
> >>> I'll add Sweet Woodruff to that. Nearly tasteless & odorless fresh.
> >>> Slightly bitter. When dried it smells & tastes like vanilla
> >>> flavored new-mown hay.
> >>
> >>Oooh - that sounds delightful. What do you use it for?
> >
> > I planted it for May wine-- but I'm not much of a wine drinker so I've
> > just ended up using some in baked goods- rarely.
>
> :-)) I too am not much of a drinker. It does sound dleightful though -
> must do some reading up on it.
>
> >>I'm not a great fan of oregano despite being called upon to supply it to
> >>family whn now and then. I should have been raised as a Greek Australaian
> >>to understand and like it more I suspect. Prhaps if I stopped calling it
> >>nasty names it might develop a better flavour.
> >
> > One must curse oregano from time to time to keep it in check-- Even in
> > the NE US, it shows its minty heritage and will take over the world if
> > allowed.
>
> Mine isnt' in the category of strangling us in our beds unlike some of the
> other stuff I have growing - it's nowhere near as bad as any of the mints.
> >

Wow! Mint needs lots of water to grow, so coupled with the lack of
heat that you mentioned in another reply, your growing conditions are
completely different from what I imagined.



--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 4 Aug 2012 14:23:02 +1000, "Farm1" >
> wrote:
>
>> "Jim Elbrecht" > wrote in message
>> ...
>> > On Fri, 3 Aug 2012 16:40:43 +1000, "Farm1" >
>> > wrote:
>> >>> I'll add Sweet Woodruff to that. Nearly tasteless & odorless fresh.
>> >>> Slightly bitter. When dried it smells & tastes like vanilla
>> >>> flavored new-mown hay.
>> >>
>> >>Oooh - that sounds delightful. What do you use it for?
>> >
>> > I planted it for May wine-- but I'm not much of a wine drinker so I've
>> > just ended up using some in baked goods- rarely.
>>
>> :-)) I too am not much of a drinker. It does sound dleightful though -
>> must do some reading up on it.
>>
>> >>I'm not a great fan of oregano despite being called upon to supply it
>> >>to
>> >>family whn now and then. I should have been raised as a Greek
>> >>Australaian
>> >>to understand and like it more I suspect. Prhaps if I stopped calling
>> >>it
>> >>nasty names it might develop a better flavour.
>> >
>> > One must curse oregano from time to time to keep it in check-- Even in
>> > the NE US, it shows its minty heritage and will take over the world if
>> > allowed.
>>
>> Mine isnt' in the category of strangling us in our beds unlike some of
>> the
>> other stuff I have growing - it's nowhere near as bad as any of the
>> mints.
>> >
>
> Wow! Mint needs lots of water to grow, so coupled with the lack of
> heat that you mentioned in another reply, your growing conditions are
> completely different from what I imagined.

It rather depends on the sort of season and to a certain extent where I
plant things and how I am looking after them and on which farm the plant is
growing as well.

Last year was a cool summer and it was appalling for tomatoes. No big glut
as we didnt' get really high temps in February - no week long over the old
ton temps. But astoudningly, and something I've never had happen before and
have always wanted to happen, I got a single tomato before Xmas. That
tomato before Xmas day is the Holy Grail for tomato growers round here.

I can grow mint here because I plant it in a buried bottomless plastic pot
and keep it watered and also keep backup plants in case I lose the plot and
forget to water. At or other farm, the mint grows wild and even in the
lawn. We get a lot of rain there and the mint is growing on the southern
(moist and shaded) side of the house.

On 8/2/2012 7:30 AM, The Cook wrote:

> My friend had a bay tree that was the height of their 2 story house.
> This was in Virginia Beach, VA. I have a small one that is in a 12"
> pot that I keep on the deck when it warms up and in the greenhouse in
> the coldest part of the winter. This is in zone 7a.

As a kid I remember Bay Laurel growing in the woods behind our house
with beautiful pink flowers in the spring. Is that the same family of
bay? I guess I could google.

On Sat, 04 Aug 2012 17:37:33 -0400, Cheryl >
wrote:

> On 8/2/2012 7:30 AM, The Cook wrote:
>
> > My friend had a bay tree that was the height of their 2 story house.
> > This was in Virginia Beach, VA. I have a small one that is in a 12"
> > pot that I keep on the deck when it warms up and in the greenhouse in
> > the coldest part of the winter. This is in zone 7a.
>
> As a kid I remember Bay Laurel growing in the woods behind our house
> with beautiful pink flowers in the spring. Is that the same family of
> bay? I guess I could google.

Googling, it looks like Mountain Laurel has the pink blooms and it is
related to azaleas and rhododendrons. Here's what Wiki has to say
about bay trees http://en.wikipedia.org/wiki/Bay_Laurel

--
Food is an important part of a balanced diet.

On 04/08/2012 5:37 PM, Cheryl wrote:
> On 8/2/2012 7:30 AM, The Cook wrote:
>
>> My friend had a bay tree that was the height of their 2 story house.
>> This was in Virginia Beach, VA. I have a small one that is in a 12"
>> pot that I keep on the deck when it warms up and in the greenhouse in
>> the coldest part of the winter. This is in zone 7a.
>
> As a kid I remember Bay Laurel growing in the woods behind our house
> with beautiful pink flowers in the spring. Is that the same family of
> bay? I guess I could google.


I suppose it is no surprise that bay leaves come from a bay tree. I wish
there was demand for maple leaves. Every fall I rake up enough maple
leaves to fill several trucks.

Dave Smith wrote:

> I suppose it is no surprise that bay leaves come from a bay tree. I wish
> there was demand for maple leaves. Every fall I rake up enough maple
> leaves to fill several trucks.

So you never have to scrounge for kindling, right?

On 8/4/2012 5:57 PM, sf wrote:
> On Sat, 04 Aug 2012 17:37:33 -0400, Cheryl >
> wrote:
>
>> On 8/2/2012 7:30 AM, The Cook wrote:
>>
>>> My friend had a bay tree that was the height of their 2 story house.
>>> This was in Virginia Beach, VA. I have a small one that is in a 12"
>>> pot that I keep on the deck when it warms up and in the greenhouse in
>>> the coldest part of the winter. This is in zone 7a.
>>
>> As a kid I remember Bay Laurel growing in the woods behind our house
>> with beautiful pink flowers in the spring. Is that the same family of
>> bay? I guess I could google.
>
> Googling, it looks like Mountain Laurel has the pink blooms and it is
> related to azaleas and rhododendrons. Here's what Wiki has to say
> about bay trees http://en.wikipedia.org/wiki/Bay_Laurel
>


Reading that, my memory is very flawed. Not pink flowers. I can't
remember now but I remember something that was called "Laurel". I
remember that because I grew up in Laurel MD.

Thanks for making it easy for me by looking it up. I'm a mess, really.

On 8/4/2012 6:58 PM, Dave Smith wrote:
> On 04/08/2012 5:37 PM, Cheryl wrote:
>> On 8/2/2012 7:30 AM, The Cook wrote:
>>
>>> My friend had a bay tree that was the height of their 2 story house.
>>> This was in Virginia Beach, VA. I have a small one that is in a 12"
>>> pot that I keep on the deck when it warms up and in the greenhouse in
>>> the coldest part of the winter. This is in zone 7a.
>>
>> As a kid I remember Bay Laurel growing in the woods behind our house
>> with beautiful pink flowers in the spring. Is that the same family of
>> bay? I guess I could google.
>
>
> I suppose it is no surprise that bay leaves come from a bay tree. I wish
> there was demand for maple leaves. Every fall I rake up enough maple
> leaves to fill several trucks.

LOL! Same here! Oak, Maple and Poplar from my yard and Willow from I
don't know where but it gets all over in the fall.

On Sat, 04 Aug 2012 20:01:40 -0400, Cheryl >
wrote:

> On 8/4/2012 5:57 PM, sf wrote:
> > On Sat, 04 Aug 2012 17:37:33 -0400, Cheryl >
> > wrote:
> >
> >> On 8/2/2012 7:30 AM, The Cook wrote:
> >>
> >>> My friend had a bay tree that was the height of their 2 story house.
> >>> This was in Virginia Beach, VA. I have a small one that is in a 12"
> >>> pot that I keep on the deck when it warms up and in the greenhouse in
> >>> the coldest part of the winter. This is in zone 7a.
> >>
> >> As a kid I remember Bay Laurel growing in the woods behind our house
> >> with beautiful pink flowers in the spring. Is that the same family of
> >> bay? I guess I could google.
> >
> > Googling, it looks like Mountain Laurel has the pink blooms and it is
> > related to azaleas and rhododendrons. Here's what Wiki has to say
> > about bay trees http://en.wikipedia.org/wiki/Bay_Laurel
> >
>
>
> Reading that, my memory is very flawed. Not pink flowers. I can't
> remember now but I remember something that was called "Laurel". I
> remember that because I grew up in Laurel MD.
>
> Thanks for making it easy for me by looking it up. I'm a mess, really.

That's okay - sometimes you're the "looker", sometimes you're the
searcher. Glad to hear you thought it was informative! I have looked
up laurel information in the past and remembered that Wiki had what
IMO was a comprehensive page on the subject.



--
Food is an important part of a balanced diet.

On 8/4/2012 11:10 PM, sf wrote:
> On Sat, 04 Aug 2012 20:01:40 -0400, Cheryl >
> wrote:
>
>> On 8/4/2012 5:57 PM, sf wrote:
>>> On Sat, 04 Aug 2012 17:37:33 -0400, Cheryl >
>>> wrote:
>>>

>>>> As a kid I remember Bay Laurel growing in the woods behind our house
>>>> with beautiful pink flowers in the spring. Is that the same family of
>>>> bay? I guess I could google.
>>>
>>> Googling, it looks like Mountain Laurel has the pink blooms and it is
>>> related to azaleas and rhododendrons. Here's what Wiki has to say
>>> about bay trees http://en.wikipedia.org/wiki/Bay_Laurel
>>>
>>
>>
>> Reading that, my memory is very flawed. Not pink flowers. I can't
>> remember now but I remember something that was called "Laurel". I
>> remember that because I grew up in Laurel MD.
>>
>> Thanks for making it easy for me by looking it up. I'm a mess, really.
>
> That's okay - sometimes you're the "looker", sometimes you're the
> searcher. Glad to hear you thought it was informative! I have looked
> up laurel information in the past and remembered that Wiki had what
> IMO was a comprehensive page on the subject.
>
>
>

I also just looked up the Mountain Laurel and that definitely is the one
I remember as a kid. My mom said the property behind her house had been
completely cleared and she doesn't think the laurel is there anymore.
It wasn't her property so she didn't have any say in it. I also now
guess it wasn't growing wild.
http://www.dcnr.state.pa.us/forestry...ainlaurel.aspx

On Friday, August 3, 2012 10:11:02 PM UTC-6, sf wrote:
> On Fri, 03 Aug 2012 21:52:51 -0400, Leon Manfredi
>
> > wrote:
>
>
>
> > Oregano is one of the much nicer herbs, but it should be applied, in case one
>
> > doesn't know, just before serving, as prolonged cooking/heating, will result in
>
> > a slightly bitter flavor...
>
>
>
> IMO, it doesn't get bitter - but it does fade away. Many herbs are
>
> like that, but bay is one that can stay the course.
>
>
>
> --
>
> Food is an important part of a balanced diet.

I absolutely hate the taste of "bay leaves" dry or fresh. I always have disliked the flavor associated with it/them. I find that it detracts from the true flavor of meat or soups or anything...period.

On Sun, 5 Aug 2012 13:46:57 -0700 (PDT), Roy >
wrote:

>
> I absolutely hate the taste of "bay leaves" dry or fresh. I always have disliked the flavor associated with it/them. I find that it detracts from the true flavor of meat or soups or anything...period.

I think you use too much of it. My Sis-in-law cautioned me (back when
I was learning how to cook with it) not to use too much or it would
taste like medicine. I know I didn't like it until I found one dish I
thought it was essential in, but it will never be a go-to
herb/flavoring for me.

--
Food is an important part of a balanced diet.

On 2012-07-29 11:03:25 +0000, Gary said:

> Then I got to wondering just how important are they in many recipes that
> call for them. Just how much flavor actually comes out of one? Wouldn't
> think that a bay leaf or two would do all that much to a gallon of soup.

Last week for fun I put a single bay leaf in my rice cooker when I
cooked one cup (raw rice). It had a mild but distinctive taste.

In digging through a French cookbook to plot some new dishes for
upcoming weeks I note many thinks have a bouquet garni made with
parsley, thyme and 1 bay leaf.