Bay Leaf - Laurel Leaf is from an evergreen bay laurel tree. Fresh, dried and ground leaves are used. Bay Leaf is an essential herb in Bouquet Garni, and in tomato sauces and some of the classic French sauces. There are two main varieties of Bay Leaf. Turkish leaves are wider and shorter than Californian leaves which have a stronger flavor. Dried leaves do not soften during cooking, and should be removed from your dish before serving. Also, don’t crumble the dried leaves into your dish because they’ll be harder to get out of the dish. Dried Bay Leaf is not meant to be chewed.
Bay Leaf - Laurel Leaf is indigenous to the Mediterranean.
Bay Leaf - Laurel Leaf is good for these foods: dried beans, beef, chicken, duck, fish, goose, pork, rabbit, soups, stews, turkey, and venison. Detect a pattern here? Bay Leaf - Laurel Leaf is good for meats.
Bay Leaf has diuretic qualities. It is believed to stimulate both appetite and digestion.
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