
     BAY ==========================

     CULTIVATION:  ============  Bay is a evergreen  tree with gray shiny bark.
     Usually  grown  as  a bush up to  6  feet  tall. Leaves are leathery, dark
     green, and shiny above. Bay has small yellowish flowers in groups of 3-4.

     It needs full sun and protection from wind. The soil should be rich, moist
     and  well  drained. Bay is very difficult  to  propagate. Take 4 inch stem
     cuttings. Cuttings are difficult to root, when successful, it will take up
     to  6 months. The best way is to buy saplings from a nursery. Growing from
     seeds is not recommended.

     Transplant to 4 feet apart in frost free area for the first two years. Bay
     can be container grown, but bring indoors if the temperature drops below 5
     Deg. F.

     Pick leaves anytime for immediate use or drying.

     CULINARY  USES:  ============== Bay is one  herb  that is better dried for
     cooking  than fresh. On the other  hand dried leaves gradually diminish in
     flavor when stored.

     Add a leave or two to marinades, stock, pates, stuffings and curries. When
     poaching  fish add a bay leave to the water. A leave in the storing jar of
     rice will improve the flavor of the it.

     Bay also flavors stews. Add at start of cooking and remove before serving.
     The  leaves  are quite sharp, and swallowing  a piece of leave could prove
     harmful.

     Bay  leaves are one herb that should be added early in cooking, because it
     requires  a  lot  of simmering before  the  flavor permeates the food. One
     leave per dish is usually sufficient.

     MEDICAL  USES:  =============  The  oil  in  bay  leaves  contains healing
     properties   which  may  bring  relieve   to  aching  limbs  and  muscles,
     particularly if this is caused by excessive exercise or exertion.

     For a first aid treatment, apply some freshly crushed leaves to minor cuts
     and  scraps. For a relaxing aromatic infusion with a pleasant sweet aroma,
     use  1-2 teaspoons of crushed leaves per  cup of boiling water. Strain the
     liquid  before  drinking. Drink up to 3 cups  a  day. You can also add 1-2
     drops of bay oil to tea, brandy, or honey.

     Use  the  dried  leaves quickly to  capture  the optimum flavor. Old dried
     leaves  lack pungency. You can make your own bay oil by adding 2 ounces of
     crushed  bay  leaves,  1/2 pint pure olive  oil,  and 1 tablespoon of wine
     vinegar into a screw-to jar. Leave in warm place, ideally on a windowsill,
     for  2  weeks. Shake the mixture each day  and  after 2 weeks when the bay
     will  have  released its healing properties  into  the oil, strain and add
     some  fresh bay leaves. Leave for a  further 4 weeks, after which time the
     oil will be ready for use.

     WARNING:  ======== All laurels except sweet bay are poisonous. Do not give
     medicinal  preparation  of  bay to children under  age  of  2. It may also
     stimulate  menstruation and abortion. Pregnant woman should stay away from
     medicinal  doses. OTHER USES: =========== A chemical called Cineole in bay
     repels  cockroaches.  Spread some crushed  bay  leaves around your kitchen
     cupboards. Add crushed leaves to potpourris.
