Lay them on a gauze or cloth surface, not in sunlight, have a movement of air over them preferably in a wooden frame enclosed with gauze try not to let them touch each other, if you use any form of heat you may remove the essential oils. hang a part of the plant upsidedown, when harvesting, (NEVER more than 1/2 of wat u c) leave out of direct sunlight. in a few days they should be dry.

Bay leaves can be dried and stored in a jar or plastic bag. They can also be stored fresh if placed in the freezer.

Bay leaf is not considered toxic to cats. Not the types sold for culinary use. However some members of the laurel family, as well as the unrelated but visually similar mountain laurel and cherry laurel, have leaves that are poisonous to humans and livestock. Also though culinary Bay leaf is not considered poisonous and is used as flavoring and fragrance, the leaf itself is very stiff and should not be eaten whole or in large pieces due to risks of scratching the digestive tract, choking and possibly fatal surgical emergency due to intestinal perforations caused by swallowing bay leaves as known from multiple cases. Some other plants that are considered toxic are Aloe, American Yew and Black Calla.

Adds flavor to a dish. Just add the bay leaf while cooking to the liquid for stews etc. Remove the leaf once cooking is complete, or while eating.

You can make a tea from the leaves or the fruit. I suggest about 15 of the small black fruits or 15 leaves. Boil them in a 2 cups of water for 15 minutes then drink. I felt the fruits more strong than the leaves, I was using fresh fruits and leaves from the tree. It is a very calming and relaxing high; a nice mild narcotic. Enjoy :)

I tried it. It's bs. I had one joint, took a few big hits and it is very harsh on the throat and lungs, BUT I actually felt a tiny tiny bit buzzed or foggy. It was NOT worth it though. Don't do it. If you're going to smoke something, just smoke marijuana.

Bay leaves are an aromatic herb that come from the evergreen Bay Laurel tree, which is native to the Mediterranean. They are used to flavor soups, stews, vegetables and meats. See related link.

According to the ones in my kitchen, .2 g each.

"It probably depends on the size and state of the leaf. (fresh vs. dried, vs crumbled and the humidity in the air)

Anyways...A classified source tells me the weight of a dry medium-sized leaf is about 0.2635 oz"

No way is this true! There are about 12 medium size Bay leaves per gram.

12x28=336per oz

This is only an average and by no means exact.

Actually eating a bay leaf is unpleasant, it tastes awful, but its not poisonous to eat. The bay leaf is used in soups and stews to impart flavor into the dish, but should always be removed prior to service so it isn't eaten. If you want to make sure you are able to find and remove the bay leaf from your soup or stew, you can make a sachet out of cheesecloth, tie it off with food safe string, then have the string go over the edge of the pot enough that you can grab it and remove it when cooking is finished. (Its essentially like an herb teabag, the cheesecloth allows the flavor of the bay leaf to come out and mix in with the simmering soup, but keeps the leaf from falling into the soup.)

Dried bay leaves remain quite stiff in certain preparations, and so consuming them whole may be ill-advised, as they may cause abrasions in the digestive system.

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As listed above, it is not a good thing. You may become sick. It can get stuck in the digestive system, since it does not break down. It is not like a leave off your yard tree, which can become soft if it sat in your gut. The bay leaf, no matter the substance it is cooked it, still maintains it shape and a fairly good stiffness. So, if you develop a lingering gut ache, see your doctor.

Yes, bay leaves repel roaches due to natural insectisides inside of it.

Roaches detest the stuff.

Crush the leaves and spread them in your kitchen cupboards where you don't want roaches for a wonderful smelling, roach free kitchen. :)

herb

Bay leaf is used for seasoning only. It does not soften after cooking, and is inedible.

Bay leaves are aromatic leaves of the bay plant, often used in cooking soups and stews; they are also featured in recipes such as pot roasts and other hearty meat dishes. Bay leaves are not toxic to humans, but they often have a bitter, intense taste that makes removal of them from the stew after cooking a habit of many cooks.

Bay leaves will likely have the same effects on dogs - not toxic (probably), but also not palatable. There is no medical reason to give bay leaves to a dog - they are flavorful, but they are not medicinal or healing. However, I suspect someone somewhere on the internet may have posted information stating bay leaves are good for dogs. There is no scientific evidence suggesting that bay leaves are anything but an aromatic herb useful for flavoring human foods.

Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.Bay leaves can also be scattered in a pantry to repel meal moths, flies and roaches.

Hopes this answer helps you out : )

Ground basil is entirely different than Bay leaf. Bay leaf comes from several species of the Laurel family. Basil comes from a species of the Lamiaceae family. Not only are the plants not related, the flavors are not particularly close either. A common substitute for Bay leaf (although also with somewhat different flavor) is Thyme. (1/4 teaspoon Thyme = 1 Bay leaf).

Approx 180 leaves to an ounce depending on size of leaves.

What part of the tree does a bay LEAF come from? I think you answered your own question.

Bay leaves as the leaf, powdered or crumbled are completely safe to eat. They are great for flavor in quick dishes or soups and strews. A lot of the time they aren't served in the dish because the texture isn't easy to eat. There is a choking hazard associated with bay leaves. If they are crumbled or powdered, that is not an issue.

If you are not familiar with bay leaves and their uses, you may well wonder if you can use basil instead of bay leaves. Both are aromatic leaves, after all. And in food, many substitutions are common. Bay and basil leaves are used globally in various dishes and cuisines.

Bay leaves are available in many varieties, depending on where they grow. Basil, too, is of different types and the flavor of the basil, though similar, may be quite varied. For instance, Thai basil is quite different from the sweet basil, which is again different from holy basil that grows in India – there are as many 15 types of basil, and some have a very different flavor and even color, as you can even get basil that is purple.

These are some of the differences in appearance, flavor and usage:

Appearance

Bay leaves are quite big and may even be 3 inches or more long and flat, while basil leaves are shorter, with a somewhat rounded middle. Bay leaves are olive green while basil is a vibrant green. As there are many different kinds of bay and basil leaves, there so there are many variations in size and color.

Flavor

Bay leaves have a woodsy, earthy, eucalyptus, cinnamon type of flavor, hard to describe. The aroma also depends on the variety of bay leaf that you get. The plant that grows in Europe is different from the one that grows in California, which is quite different from the one that grows in India. Basil has a sweet, minty and anise like flavor that gives a unique taste to anything it is put in, particularly when you use fresh leaves.

Usage

Bay leaves are used in rice and meat dishes, in soups and stews, in gravies that often use garam masala, and in some western sauces. They are typically discarded before the food is served as they are difficult to eat, being extremely fibrous. They are best added to foods in the beginning of the cooking process, so they release their flavors slowly. Indian bay leaves are quite different when compared to their counterparts from other countries and it is best not to substitute one kind for the other. For western dishes, the bay leaves from Europe or California work better whereas for Indian dishes, the Indian bay leaf (also called tej patta) will give you the flavor complexity that you want.

On the other hand, basil pairs well with tomato dishes, in pizzas and pastas, in salads and, of course, it is the main ingredient in the Italian pesto sauce. It is best used at the end of the cooking process as its flavor is best when it is fresh. It is quite edible and you can chew on basil leaves to freshen your breath as well.

Fresh or Dry?

Bay leaves are usually dried before they are used as they are rarely sold in the fresh form. The drying actually intensifies their flavor and enhances their shelf life. While you can get both fresh and dry basil, their flavor changes a great deal. It is always better to use fresh basil wherever possible. As some volatile oils of basil are lost during drying, you will not get the same flavor from dry basil as you would from fresh basil. If you cannot get hold of the fresh leaves, then use a small quantity of dry basil. Obviously, you cannot use dry basil, even reconstituted, to make pesto or add a fresh flavor to dishes.

to flavore food

help, or guidence,

you can have benefits buy- unimployed people, ect...