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TypeBase Blood Type Diet Values: bay leaf
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TYPEBASE4 INDEX >> HERB/SPICE >>




BAY LEAF



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SCIENTIFIC NAME: LAURUS NOBILIS

FRANCAIS: FEUILLE DE LAURIER







General Description:

Also called laurel leaf or bay laurel , this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf and it has long been a symbol of honor, celebration and triumph, as in "winning your laurels." The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow, 2- to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months.


NUTRIENT NOTES:

Serving Size Analyzed: 1 tablespoon



< (3)



GRAPH 1 (ABOVE). Total Calories (3) as part of a 2200 calorie daily dietary intake.