COOK: Great to fry in oil at the beginning of cooking or save the fried leaves as a garnish. delicious in pickles and chutneys. use as a marinade for seafood and lighter meats. try to pair with honey and cinnamon for a unique flavor profile.
TIPS: Unlike bay leaves, you can eat them whole or chopped. young, fresh leaves are always best. if you buy them dried, they should maintain their bright green color. if they have darkened or turned black, take a pass.
HEALTH: An appetite stimulant that soothes indigestion.