Always use these leaves, fresh or dry, with discretion -- only 1/3 of a fresh leaf or 1/6 of a dry leaf, or a pinch of powdered, in a quart of sauces, stews, stuffings, stocks and marinades. Also very tasty on vegetables and meats.
Dry leaves in August.
Do not confuse the leaves of the edible bay tree, Laurus nobilis, highly aromatic when bruised, with those of the poisonous Prunu laurocerasus, the cherry laurel leaf of our gardens, which are high in prussic acid.
Nothing helps a soup or stock so much as a combination of herbs and vegetables. They are best made of fresh materials and should be added for only the last 30 minutes of cooking.
3 or 4 sprigs of parsley or chervil
1/3 - 1/2 Bay leaf
2 sprigs fresh thyme
(1 leek, white portion only)
To make removal easier, you may place them inside several overlapping celery ribs and bind tightly with white string.
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