A peppery, piney seasoning
Source: jmheatherly.medium.com
A staple of Mediterranean cuisine, cook bay laurel in food and remove before serving. To increase potency, crush the bay leaf and steep it with an infuser. The leaves taste bitter and rigid if eaten whole but release a minty flavor when dissolved in water.
In ancient Greece, they would adorn the heads of heroes and poets with wreaths of laurel. Find bay featured prominently in cuisine ranging from Indian to Greek, Thai to the Caribbean.
Keep laurel in the pantry to deter pests like moths and mice. Bay laurel in Greek mythology represents the honor of Apollo and his failed molestation of the nymph Daphne.
Scientific name: Laurus nobilis Tastes: a menthol when dissolved, black pepper, pine, smells like oregano or thyme Uses: meat and fish marinades, curries, sauces, pickling
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