Bay leaves, from a
Mediterranean Laurel tree, are essential in cooking.
They
go well with roasts, beef and pork, boiled fish, pickling brines.
Only one or two bay leaves are needed for a whole roast or pot
of stew or soup.
Bay leaf combines well with Garlic,
Peppercorns, Saffron, Allspice,
Citrus, and dried mustards.
It's even used in English custards
and rice puddings.
Always remove the bay leaf before serving.
The sharp edges can injure the intestinal tract.
Bay leaves also can serve another useful purpose.
These leaves repel fleas, lice, moths and the bugs found in flour or
cereal.
They can be an ingredient in pot pourri and in
wreaths.
