Bay leaves introduce an extra dimension to soups, stews, and roasts. The aromatic, savory leaves add notes of menthol, eucalyptus, and pine to simmering sauces while releasing a heady scent similar to ...

James Simon, a Rutgers professor who directs the university's New Use Agriculture and Natural Plant Products Program, has made the study of herbs his life's work. But there's one herb that presently ...

Bay leaves have a more subtle flavor than more popular herbs like basil or rosemary. But they can provide the perfect supporting role in many dishes, particularly soups and stews that require ...

Adding a bay leaf to your chicken soup may seem like a no-brainer—but does that little leaf really make a difference? Ask your friends who cook occasionally, and most will say no, they omit them all ...

Ask people to describe the taste of bay -- even a group of renowned herbalists -- and they may come up short. "It's hard to describe," said a momentarily stumped Bill Varney of Fredericksburg Herb ...

Bay leaves are aromatic, sturdy herbs with a long and legendary history, linked to everything from the Olympics to witchcraft. The leaves, which have a leathery texture with pointed tips, were once ...

The brown or pale green leaf that sits in the jars of the Indian kitchen, used to add aroma and flavour along with the distinct function of removing strong smells, is tej patta. This versatile ...