What can you tell me about bay leaves

A. Bay leaves come from the Sweet Bay or Bay Laurel tree, known botanically as Laurus nobilis. The elliptical leaves of are green, glossy, and grow up to�three inches long.

The plant belongs to the same family as avocado, cinnamon and nutmeg and should, of course, not to be confused with the�ornamental Mountain Laurel (Kalmia latifolia)�or Cherry Laurel (Prunus laurocerasus), both of which are poisonous!

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Q. Where are they grown
A. Bay leaves are grown in the Mediterranean region.

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Q. What are their traditional uses

A. Bay leaves -�a staple in American kitchens -�are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon.

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Q. Can you describe their taste and aroma
A. Bay leaves are pungent and have a sharp, bitter taste.

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Q. So, what's their history Where did they come from
A. Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought bay leaves brought good luck and warded off evil.

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Q. Can you give me a few�ideas to get started with
A. The bay leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a bay leaf can be added for a more pungent flavor. Alternate whole bay leaves with meat, seafood, or vegetables on skewers before cooking.

Be sure to remove bay leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavour only and are bitter and hard to chew.