Today I bought a 2 oz (56.7 grams) bottle of Bay Leaves. The "best use by" date is 01/2015. I've read that spices and herbs go "off" after a year or so, depen
I have a bay tree, and it's far too big. If I cut it back, I think I'll have around 40 pounds of bay leaves (and I'll still have a bay tree). It seems like a w
I recently saw a recipe that called for Turkish Bay Leaves. Is this any different than the kind I would find in a standard spice bottle labeled "Bay Leaves", or
When I first started working as a cook, I was instructed in no uncertain terms to only use whole bay leaves when cooking so that when the leaves were removed, s
A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the re
I'm trying to write down a recipe for Italian sweet sauce that is used for salads but can also be used on pasta and meat. It has bay leaves in it but I'm not su
I'm about to do a Spaghetti sauce batch this afternoon, and I can't seem to remember a life hack that I read that made it so you didn't have to go through you s
Recently when making a 5-bean-stew "kit" my son finely crushed up the bay leaves and added them to the other spices, rather than adding them whole to be removed
I bought what I thought were bay leaves because they were very cheap. Physically speaking, they behave like bay leaves when cooked (they stay hard even when bo
I have to make an Indian curry which requires bay leaves. Apparently I don't have them at home. I read on google here that dried Basil leaves can be a good subs