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Bay leaves
Bay is one of the few kitchen herbs to grow as a tree and its leaves, by comparison with other herbs, are relatively tough and leathery, so much so that the leaf itself is not normally eaten, just used to flavour dishes.
Bay leaves are one of the foundations of good cooking, used alone or as part of a bouquet garni to flavour stocks and bouillons, sauces, soups, stews and pickling brines. Try adding a leaf to the water next time you boil rice.
Keep cut branches of fresh bay in a plastic bag in the door of the fridge and use within five to seven days. Use dried bay leaves within 1 year.
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