Bay Leaves offer a subtle yet distinctive note to foods. They are also
called Laurel Leaves. Laurel was woven into wreathes by the ancient
Greeks and given to winners of Olympic Games, heroes and poets (hence
the term poet laureate). It is a winner in the kitchen too.

How to Use: Bay leaves come whole and in ground powder. The leaves can
be removed from the dish before serving. The powder is a useful
ingredient in some seasoning mixtures and can be used in place of
leaves where this is preferable. Bay is used in soups, chowders,
sauces, marinades, fish and shellfish dishes, pickling, tomato juice,
custard sauce, French dressing, in water when cooking vegetables, in
aspics, pot roast, sauerbraten, stews and a variety of meats.
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