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

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 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.

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

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 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?