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How many leaves in a teaspoon. Hmmm

Here is a thought.

The reason why you remove the leaves is because they are so difficult to chew.

There is nothing wrong with having the powder in the food.

If you are concerned about a certain dish you can extract the flavor into any base such as a bit of vinegar or water. Or you can put the diced leaf into a small cloth teabag or teaball and use just like the leaves.

I would make a reasonable guess and think that if I chopped up two bay leaves then I would have a diced teaspoon.

Ground Bay Leaves

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RE:

Chopped bay leaves vs. whole bay leaves...?

All the recipes that I have seen that include bay leaves require the whole leaves but I recently bought a spice rack that comes with chopped bay leaves. Is it bad to use the diced version? I know that people usually remove the leaves so will this be extra strong if people eat the pieces? Also whats...

1/4 tsp crushed bay leaf is equal to 1 whole bay leaf ...

http://www.gourmetsleuth.com/equivalents_substitut...

There ya go..enjoy & have fun Bon Apetite !

The most common form of bay leaf as an herb is the dried whole leaf. It may be crumbled into recipes or added whole. Crumble them well to avoid an unpleasant texture. Whole leaves should be removed before serving. Should you find fresh leaves, remember that they will be slightly more bitter than the dried version. You might shred a fresh leaf before adding to a recipe. Although rather difficult to find, ground bay leaves are convenient to use and excellent for creating your own spice blends.

Bay leaves are frequently used in soups, fish and meat dishes or marinades and vegetables. It is important to the classic bouquet garni. Bay leaves will always add more flavor to bean dishes and stews.

You just wouldn't want the whole leaf because yes, it can be bitter, plus the texture is rough, but if you find the ground kind have fun using it...

Throw that chopped bay leaf in the trash and don't ever use them. First of all, the only reason they exist is to sell the garbage pieces left over from processing the good whole leaves. Nobody wants to bite into a piece of bay leaf, they can be sharp enough to cut your mouth and taste awful when you bite into it. The bay leaf flavor should be subtle, Use whole bay leaf and remove it before serving.

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I've never made a spag sauce without a bay leaf. Bay leaves are a staple of Mediterranean cuisine. They're used in pretty much all sauces and stews, grilled meats. You name it. Bay leaf is in the Laurel family, and dried, has a sort of woodsy herbal aroma similar to thyme or oregano. Definitely an essential in stocks, sauces, and soups.

My spice rack came with the chopped bay leaves too. I don't know what the ratio is but I just throw some in whatever I am cooking. I don't even notice them in the finished product (I mean like pieces or extra strong taste)

The only reason i remove whole bay leaf is to avoid anyone choking. I heard if swallowed it would stick in your throat. I would imagine the chopped ones don't do that, but i've never used them.

Definitely add a whole bay leaf and discard it once the sauce is done. Let the sauce simmer as long as you can without the bay leaf as it's job is done.