There are several varieties of the bay leaf and they all form part of the Laurel family. It is added to soups and stews more for the slightly sweet aroma than for any distinct flavor. I read somewhere that fresh bay leaves are not as aromatic as after they have been dried. I’m not in a position to say since I have only used the dried kind.
I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek. This blog is about what we eat at home, how we cook, and how we do housekeeping and gardening. It's life in suburbia.
I write about movies, television, Netflix, arts and culture on Flipbrew.
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