hi all

i have few bay trees (laurus nobilus)
can i simply take off leaves for cooking
or is there any preparation involved?

tia

4

fourmations wrote:

> i have few bay trees (laurus nobilus)

LOL!!! Nobilis ... you nobilus :o))

> can i simply take off leaves for cooking
> or is there any preparation involved?

Not sure how serious you are - it requires very expensive equipment.
Are you rich?

fourmations wrote:
> hi all
>
> i have few bay trees (laurus nobilus)
> can i simply take off leaves for cooking
> or is there any preparation involved?
>
No, just take them off as you need them. I always rinse them under
the tap but that's all.
--
Sacha
www.hillhousenursery.co.uk
South Devon

fourmations wrote:
> hi all
>
> i have few bay trees (laurus nobilus)
> can i simply take off leaves for cooking
> or is there any preparation involved?
>
> tia

Nope. You might want to give them a little wash, but that's it.
You don't need to chop them, either. They're generally used whole,
generally no more than one or two for a dish serving 4 to 6 and often
taken out of the dish before serving, same as the bouquet garni, of
which they are a part (together with thyme and parsley stalks).

Cat(h)

Cat(h) wrote:
> fourmations wrote:
> > hi all
> > i have few bay trees (laurus nobilus)
> > can i simply take off leaves for cooking
> > or is there any preparation involved?

> Nope. You might want to give them a little wash, but that's it.
> You don't need to chop them, either. They're generally used whole,
> generally no more than one or two for a dish serving 4 to 6 and often
> taken out of the dish before serving, same as the bouquet garni, of
> which they are a part (together with thyme and parsley stalks).

LOL!!!!! I haven't laughed so much in ages. With you, laugh 'with' you,
that is :o))

La Puce wrote:
> Cat(h) wrote:
> > fourmations wrote:
> > > hi all
> > > i have few bay trees (laurus nobilus)
> > > can i simply take off leaves for cooking
> > > or is there any preparation involved?
>
> > Nope. You might want to give them a little wash, but that's it.
> > You don't need to chop them, either. They're generally used whole,
> > generally no more than one or two for a dish serving 4 to 6 and often
> > taken out of the dish before serving, same as the bouquet garni, of
> > which they are a part (together with thyme and parsley stalks).
>
> LOL!!!!! I haven't laughed so much in ages. With you, laugh 'with' you,
> that is :o))

You really need to ease off on that sherry. What between seeing pixies
in my brassica and laughing at my cookery classes, that's the only
explanation.
Think I should give him/her my recipe for coq au vin, or is that taking
the gardening too far to its ultimate purpose?

Cat(h)

Cat(h) wrote:
> You really need to ease off on that sherry. What between seeing pixies
> in my brassica and laughing at my cookery classes, that's the only
> explanation.

I can only say thank you. Thank you :o)

> Think I should give him/her my recipe for coq au vin, or is that taking
> the gardening too far to its ultimate purpose?

There's been the odd recipes around this forum in the past. Though if
you start talking about the coagulation of the poor cockerel's blood
.... you might run into the vegetarian's brigade ;o)