Bay Leaves .5 oz.

Slightly bitter, usually not eaten; dominate flavor. Use sparingly, 2-3 leaves for 4 servings or 1 leaf per quart. (NOTE; GRANDMA'S BAY LEAVES ARE VERY STRONG BECAUSE THEY ARE SO FRESH. USE ONLY HALF AS MUCH BAY AS ASK FOR IN YOUR RECIPE).Add at the beginning, heat and moisture increases flavor, as does cutting it. Use with gumbo, stews, white sauces, soups, and marinades.OriginBay leaf is from a small laurel tree. It is native to Asia Minor and the Mediterranean. Most leaves now come from California.Bay leaf is also known as sweet laurel. When Cupid hit Apollo with an arrow, making him fall from Daphne, she begged the gods to change her into something else-a laurel tree. In honor of Daphne, Apollo decreed that laurel leaves be a sign of courage or accomplishment, thus "to win one's laurels" refers to public recognition.