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Posted

There is nary a city, town or village Plaza in Central Mexico that is not lined with Indian Laurel trees.  And all are trimmed in this fashion.  

 

Should I snag a few leaves to dry when I walk through my Ajijic Plaza???

 

 

 

 

laurel.jpeg

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Posted
1 hour ago, gulfporter said:

Should I snag a few leaves to dry when I walk through my Ajijic Plaza???

 

laurel.jpeg

I love the trees ... very nice.

 

As for the bay leaves, I'd snag a few to dry and give 'em a try.

 

We have plenty of California Bay Laurel trees growing in the area, and while not traditionally used for many styles of cooking, I always keep a few on hand as an alternative to the more usually-used Mediterranean leaves.  Over time I've found that I prefer them for certain dishes.  For example, I like one in my split pea and ham soup.

 ... Shel


 

Posted

Bay leaf is also very common in Chinese cuisine; much more than the article suggests. They are not at all limited to Sichuan. Known in Chinese as 香叶 (xiāng yè), literally flavour leaf or aromatic leaf, they are the Mediterranean type. but I've also seen the Indonesian type very occasionally.

 

I do miss my 40 year old bay tree which is back in London in my daughter's house.

 

bayleaf.thumb.jpg.3f468ed98b1eac8048b8bcddbca6fe1e.jpg

 

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Posted

As @liuzhou suggests above, there is also an Indonesian bay leaf, locally called Daun Salam (syzygium polyanthum) (daun is a word for leafy things), which is very commonly used in many Indonesian dishes and is quite different from any of the other leaves that we call bay leaves.

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