Does adding a bay leaf to a recipe really do anything? Anyone wanna go in on a jar with me?

[needscoffee]

I’ve offered up freshly pruned bay leaves in several threads here. Send me a PM, and I’ll pack up an envelope and mail it off to you (or anyone else who would use them). They’re super fragrant. A huge difference from the dried leaves. It’s hardly worth using the dried leaves.

@pulykamell

That said one doper – and I apologize for forgetting who – sent me some fresh bay leaves from her tree in the backyard a number of years back. Those definitely had an immediately identifiable smell and taste to them.

Do Bay Leaves even have a Flavor?

To everyone who’s asked for some fresh bay leaves, be sure to come back here and post your impressions once they arrive. Anybody else want some? Send me a pm with your address.

Another Bay Leaf harvest. Anyone want some?

I have some bay leaf branches which got pruned after growing too close to the power line. Awhile back I offered up fresh bay leaves to anyone who wanted to try some. I thought I’d do it again while they’re still fresh. They’re typically used in stews and soups. They have a nice distinctive scent, unlike the dried leaves from the store. I use them in stews, chili, chowders and other soups, corned beef from scratch, cassoulet, stuff like that. Their scent remind me of bergamot, like in Earl Grey …