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

It is not an old wive's tale. I put bay leaves in my flour and cornmeal and
on the pantry shelves. Definitely keeps away the critters.

Jill

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