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To brew tea, bay leaves are best boiled for a brief period—typically 3 minutes—to prevent bitterness, as prolonged boiling may overpower the tea's flavor. Fresh bay leaves impart a stronger aroma, while dried leaves require longer steeping for a similar effect. [16] Bay leaves are also used in the making of jerk chicken in the Caribbean ...
Drinks: Berington adds, "I’ve also found that bay leaves can really enhance beverages, such as tea or spiced apple cider, adding fragrant herbal notes to the drink." Related: Types Of Basil You ...
Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3]
Rhododendron groenlandicum (bog Labrador tea, muskeg tea, swamp tea, or in northern Canada, Hudson's Bay tea; [2] formerly Ledum groenlandicum or Ledum latifolium) [3] is a flowering shrub with white flowers and evergreen leaves that is used to make a herbal tea.
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The bay laurel is dioecious , with male and female flowers on separate plants. [8] Each flower is pale yellow-green, about 1 cm (3 ⁄ 8 in) diameter, and they are borne in pairs beside a leaf. The leaves are glabrous, 6–12 cm (2–5 in) long and 2–4 cm (3 ⁄ 4 – 1 + 5 ⁄ 8 in) broad, with an entire (untoothed) margin.
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