Weekend Herb Blogging is Kalyn's weekly venture into the land of herbs and always offers a collection of international food writers weighing in with delightful ideas for using the goodness that is fresh herbs. This week's edition is being guest-hosted by Virginie at Absolutely Green who has a French-English blog with some yummy looking pictures of food and France both.
Of all the herbs in my garden, I brought three plants with me when I moved, leaving the rest to overwinter in a friend's yard while we got settled. A Tuscan Blue rosemary, the largest of the spanish lavender, and the sweet bay tree rode with me and the cats in the pickup truck. Had I been forced to a decision, the rosemary and lavender could have spent the winter with the rest, but the bay had to be with me.
Pretty strong feelings for an herb whose dried leaves are actually not too bad, widely available and usually inexpensive. For many cooks, bay is a necessary part of the melange of herbs used in things like soups, stews, pot roasts, and, of course, marinara sauce. When used this way, bay provides a difficult to describe flavor that adds a sort of depth and complexity to the dish without leaving a discernable flavor of its own. To paraphrase former Supreme Court Justice Stewart, I may not be able to define it, but I know it when I don't taste it.