Bay Leaf Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Laurus nobilis
Seasoning for soups, stews and sauces like spaghetti.
In general, your bay leaf should be fresh looking, crisp and brightly-colored, but bay leaves will be dull-looking.
Avoid Bay leaves that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
1 tsp, crumbled
Amount per serving
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
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Friday, October 11, 2013