The last few days have been a little unsettling and the catalyst was this antique jar of bay leaves Creepy E found upstairs.
But Biggles, they’re just bay leaves. Why get all torqued out over a jar of old bay leaves?
Excellent question, let me say this about that. I live and grew up in the San Franciso Bay Area. California Bay Laurel trees are all over the damned place. And I’ll bet Berkeley wins the trophy for most trees of all. It’s “common knowledge” that these are most certainly not the leaves you find in the bay leaf jars at the market. These bay laurel leaves are exceptionally strong, oily and can very quickly ruin your stew. It’s irreversible and you’re better off with a nice Mediterranean version. Or so I thought.
At some point in its history Spice Islands (based in San Francisco) decided to dry and sell the buggers. To me, it’s kinda like selling bags of sand at the beach. For around here anyways.
What do you think of California Bay Laurel leaves in your food? I’ve never seen them for sale, here or anywhere. Have you?