are all bay leaves the same?
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Bay leaves are used more often than any other herb. There are two main varieties: California bay leaves, which tend to be longer and thinner with a more potent and slightly minty flavor and Turkish bay leaves (also called Mediterranean), which have shorter, fatter leaves and a more subtle flavor.
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One fresh bay leaf = two dried leaves. One dried bay leaf = 1/4 tsp. crushed bay leaf. One fresh bay leaf = 1/2 tsp.
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They are slender, dark green and similar to a small, narrow bay leaf. The leaves smell fresh and pleasant, remotely reminiscent of tangerines, and add an aromatic curry flavour to any dish. They are the trademark of southern Indian cooking, used to flavour meat, fish, vegetables, lentils, rice and bread.
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2. More Vibrant Skin. Bay Rum is frequently found in after-shaves because bay leaves help to de-stress your skin, thus preventing the occurrence of wrinkles and skin outbreaks. Bay leaf also has pretty amazing healing powers, which is another reason it's perfect for your skin in the winter months.
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Once dried bay leaves are cooked, they release a significant amount of a woodsy flavor that can be used to season soups and stews. ... When basil is dried, the anise notes fade and what is left is something that is minty and with mild woody notes that are similar to those in bay leaves.
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Bay leaves can help to deter or repel roaches; they don't kill the bugs, but likely produce a scent that cockroaches find irritating or offensive, similar to how some repellents work on mosquitoes. ... Fill open containers or bowls with bay leaves, like you would potpourri, and place them where needed.
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Add bay leaf when making stock. Bay leaf does wonders for anything tomato-based, including spaghetti sauce and chili.
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['Ferns have fronds.', 'Conifer leaves are typically needle- or awl-shaped or scale-like.', 'Angiosperm (flowering plant) leaves: the standard form includes stipules, a petiole, and a lamina.', 'Lycophytes have microphyll leaves.', 'Sheath leaves (type found in most grasses and many other monocots)']
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Bay leaf is an herb that is commonly used in cooking. The leaves and oil are also used to make medicine.
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Cycad and fern leaves have a central stalk flanked by rows of leaflets on both sides. But these similarities are merely superficial. Each plant reproduces very differently. Cycads produce cones from their trunk, whereas ferns bear spores on the undersides of their leaves.
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Fresh leaves, if overused, can be overpowering in a dish and might need to be removed early during cooking. ... Dried bay leaves impart a more subtle flavour and are generally left in a dish as it cooks then retrieved before serving. There is no substitute for fresh dried bay leaves because they lose their aroma with time.
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+ Larger Image. An aromatic leaf from the evergreen bay laurel tree used for seasoning foods. The tree from which the Bay Leaves are harvested is native to Mediterranean regions, but grown in the U.S. and other countries as well.
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Poison ivy (Toxicodendron radicans) is another woody vine but its leaves have 3 (rarely 1 or 2) leaflets compared with Virginia creeper, which usually has 5 leaflets. ... Also, Boston ivy tendrils are much shorter than Virginia creeper tendrils.
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Use Bay Leaves – Whole Spice Bay Leaves, Whole can also be used to get rid of lady beetles. Lady beetles do not like the scent of bay leaves. Try making small pouches of bay leaves and cloves and place them around heavily infested areas.
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Do bay leaves and basil look the same? When dried, bay leaves take on a drab olive green. ... The most common type of basil in the US is the sweet basil. Basil leaves are large and bright green when picked fresh.
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In plants with floating leaves, stomata may be found only on the upper epidermis and submerged leaves may lack stomata entirely. Most tree species have stomata only on the lower leaf surface.
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Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. ... The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.