Bay (laurel) leaf

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

bay (laurel) leaves

There are several varieties of the bay leaf and they all form part of the Laurel family. It is added to soups and stews more for the slightly sweet aroma than for any distinct flavor. I read somewhere that fresh bay leaves are not as aromatic as after they have been dried. I’m not in a position to say since I have only used the dried kind.

January 19, 2008  Print This Post   
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