Burning bay leaves is especially useful during fall and winter when respiratory ailments are more frequent. Read also: Beyond ...
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Although fresh leaves are becoming more widely available, they are usually sold dried. The dried bay leaves are more strongly flavoured than fresh ones, but the uses for both are the same.
Dry the fresh bay leaves in a dehydrator until crisp, about 24 hours at 46°C/115°F (alternatively, hang up somewhere to dry at room temperature for a couple of days). Whizz in a clean spice ...