Do bay leaves even really do anything?

[Anonymous]

Anonymous wrote:I stopped adding them when I forgot to remove them before using the immersion blender and had to toss the whole thing.

Yes, they must be removed before eating because of the perforation risk.

I don’t miss them, but do use other spices.

OK, but if you blended them into basically powder form, how would the stem perforate you?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I am surprised so many are defensive about chowing down on stems.

I am surprised so many won't use bay leaves at all due to the "inherent danger" they represent.

It was a big thing in the 90s – never eat a bay leaf!

[Anonymous]

Bay leaf varieties are used in every major traditional ethnic cooking around the world.

[Anonymous]

Anonymous wrote:Yeah the stem can perforate your intestine if you eat it, Remove bay leaves before serving.
PSA.

It's not going to do that, but if you swallow a whole leaf you could get some scratching in your gut.

I think they do add the same flavor that you smell, and I love the smell.

[Anonymous]

Anonymous wrote:Absolutely, but if your bay leaves have been in the spice drawer for years, they are worthless and should be tossed

Several years ago I bought bay leaves at a natural foods store I go to which sells spices in bulk. I had no idea how much an ounce of dried bay leaves was going to be. I'm close to the end of the jar I put them in and still use them. They still have plenty of aroma. I read on some cooking website that many seasonings are still fine when they get old but you have to use more. (Even martha stewart said that, just found on google)

[Anonymous]

you just run some between your fingers to see if they still have aroma.