Remember to count them going in and count them coming out! LOLDragnlaw, I make a stuffed salmon with cornbread dressing liberally laced with tarragon. We love it!
I also put a few bay leaves in the pantry where the pasta and flour is stored. It repels pantry moths.
Bay leaves also go into stews, both pork and beef. Fishing out the leaves when the dish is done is always entertaining.
Was thinking of doing that next time I purchase. I have some powder ... somewhere ... all I have to do is find it.
Don't the Indian bay leaves have what look (in photos) like straight veins running the length of the leaves?Yes, @blissful, those Indian bay leaves look similar, but are a totally different herb. They are known as tejpatta, and what they are actually are cassia leaves, and have a faint cinnamon flavor in them. Often Indian recipes will just refer to them as bay leaf, but these are the ones they probably mean, not the bay laurel leaves we use most of the time.
Mint is supposed to grow like a weed in Britain but I have no luck with it at all. (Tiny pot growing currently, but so small I feel mean taking any leaves from it!) My Bay plant - which nearly died in a pot - is now flourishing, (replanted in the ground) and I absolutely adore going out in any weather to take some leaves from it!