Herb Guide: Bay Leaf Country of Cuisine: International | Date Added: 31 Jan 2012

Serving Size, Ingredients and Equipment:

Adds a mild, earthy taste to liquids. Origin: the dried leaves of the laurel, which grows in many parts of the world.
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Cooking Instructions and Methods:

Use in fish boils, roast pork chops, pickling brines, soups, stews and tomato sauce.
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<br>Combine with: garlic, peppercorns, saffron, allspice, citrus and dried mustard.
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