2009 Herb of the Year: Bay (Laurus Nobilis)
An herb that can rest upon its laurels.
By Susan Belsinger
February/March 2009
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Recipes:
• Bay-Infused Bread Pudding with Decadent, Easy Rum Sauce
• Chocolate Pudding with Bay
• Hot Chocolate with Bay Laurel
• Roasted Squash with Bay
• Potato Corn Chowder with Bay
• Bay Syrup
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Sidebars:
• Beware: Look out for these Dangerous Bay Varieties
• Tip: Use Bay as an Insect Deterrent
• DIY: Make Your Own Bouquet Garni
• Did You Know: How the Herb of the Year is Selected
Web Exclusive Recipes:
• Bay Béchamel with Alliums
• Bay Hot Cross Buns
• Hungarian Baked Vegetable Stew
Bay laurel has been a part of the herbal repertoire for at least as long as people have been keeping written records. Also known as sweet bay, this evergreen herb makes a great addition to the kitchen garden and easily can be grown on a patio or deck. Bay plants charm cooks with their uniquely flavored, waxy green leaves, and the herb’s medicinal qualities cover a wide variety of complaints and conditions.
Because of its many, varied uses, the International Herb Association has chosen bay (Laurus nobilis) as its 2009 Herb of the Year.
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