Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen and have a light green underside.
When dried Bay leaves have a brittle texture and the edges of the leaf are jagged and slightly curled. Crushing the dried leaves releases a strong scent of menthol and eucalyptus.
When cooked, the more bitter and astringent qualities of the bay leaf mellow, leaving a nuanced savory and slightly sweet tea like flavor with mild hints of pepper, clove, and mint.
A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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Recipe of: Australia
Filed Under: Vegetable
Prep Method: Mix
Base: Spinach
Made with: 4 Ingredients
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