Bay Leaf, Laurel Leaf

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Laurus Nobilis, called Bay Leaf or Laurel  is an evergreen, indigenious to the Mediterranean and grows to the height of 20 feet. 

Fresh bay leaves are firm, shiny and somewhat bitter. On the other hand, dried Bay leaves have been used in cooking since the 1st century A.D. in the Mediterranean. 

Their flavour is assertive, and thus, usually one leaf per dish is sufficient. Bay leaves are often added to slow cooked roasts, meat stew dishes, poultry stove top dishes and roasts and soups A to Z, and is an essential ingredient in a bouquet garni.

The leaves are normally removed before serving. 

In Spanish: Laurel 

Margaux Cintrano.  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Bay Leaf, Laurel Leaf Posted: 24 March 2012 at 06:04
	Laurus Nobilis, called Bay Leaf or Laurel is an evergreen, indigenious to the Mediterranean and grows to the height of 20 feet. Fresh bay leaves are firm, shiny and somewhat bitter. On the other hand, dried Bay leaves have been used in cooking since the 1st century A.D. in the Mediterranean. Their flavour is assertive, and thus, usually one leaf per dish is sufficient. Bay leaves are often added to slow cooked roasts, meat stew dishes, poultry stove top dishes and roasts and soups A to Z, and is an essential ingredient in a bouquet garni. The leaves are normally removed before serving. In Spanish: Laurel Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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