In article et>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> Katra wrote:
>
> > 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.
> > >
> > > Hope this helps!
> > >
> >
> > 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.
> >
> > Thank you! ;-)
> >
> > I don't currently have any on hand.
> > Guess I need to pick up a few and taste them to see if I feel they are
> > compatible to whatever recipe.
>
>
> You live in Texas, right? Maybe you should try growing them? A friend who
> just came back from New Orleans brought me back a big branch of bay leaves
> that he got from a friend's garden. Very aromatic! Much better than any
> I've bought in a store...

Hmmmm... space on one end of my herb garden I suppose! <lol>
Or space in the greenhouse for a large pot. I'll have to look for a
small one already started.

I'm sure I can "bonsai" it and keep it as a bush instead of a tree with
proper pruning. I have no space for anymore trees at the moment.

>
> Apparently in some climes they are also used to keep bugs "away"...dunno if
> this is an old wives' tale or what...

Well, I HAVE read somewhere that keeping a bay leaf in the top of dry
goods jars, (beans, peas, rice etc.) can keep out weevils??? But, does
it flavor the goods?

--
K.

Sprout the Mung Bean to reply...

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