Bay Leaves, Or Laurel Leaves (Common). Article XV
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Bay Leaves, Or Laurel Leaves (Common). Article XV
Laurier Franc ou dappolon. Lorbeerblatt.
No. 114. - These leaves are much used for culinary purposes, being indispensable for stews, etc.. For these purposes they should be used in their dry state, as they then lose their bitter taste. In their green state they are used for pickling, and in imparting an aromatic taste to meats.
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