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Brassavola cucullata, common name daddy long-legs orchid, is a species of orchid native to Mexico (from Sinaloa and San Luis Potosí south to Chiapas and the Yucatán Peninsula), Belize, Central America, the West Indies and northern South America (Colombia, Venezuela, Guyana, Suriname, French Guinea).
Brassavola is a genus of 21 orchids (family Orchidaceae). They were named in 1813 by the Scottish botanist Robert Brown. The name comes from the Italian nobleman and physician Antonio Musa Brassavola. This genus is abbreviated B. in trade journals. These species are widespread across Mexico, Central America, the West Indies and South America. [1]
"Bay leaves are safe to use in cooking but should be removed before consuming the dish because they can be hard and sharp," dietitian Jamie Nadeau, RD, tells USA TODAY.
Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1]
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Brassavola flagellaris is a sympodial epiphyte (sometimes a lithophyte) with terete pseudobulbs, 6–30 cm long, each carrying a single elongated succulent leaf. The erect or pendulous inflorescence carries one to several flowers bearing long and narrow light-green sepals which closely resemble the lateral petals.