(San Francisco) Bay Leaves

I just learned last night on a hilarious episode of the cult classic PBS program "California's Gold," that what we call California Bay Laurel is the same tree as the one called Myrtlewood in Oregon - those contrary Oregonians just wanted to distinguish themselves from the decadent Californians.

When I was young and had no money, I used to pick and dry these California Bay Laurel leaves, stuff them into empty spice bottles, make decorative handmade labels, and give them as Christmas presents to everyone on my list.

I was reminded of these a week or so ago when we were driving my wine-loving brother and his lovely wife to a winery on the Oakville Grade between Napa and Sonoma valleys. There, alongside the road, were growing bay trees so we stopped to collect some and dry them for the DC relatives to take home with them.

If you haven't tried this local version of the classic bay leaf in cooking, get a good field guide and go hunting! You'll know you have the right tree when you crinkle the leaf in your fingers to release the tangy aroma. They are delicious and easy to dry. Just clip the twigs and leave them out on a counter in a shaded location and wait a week or so. In the meantime, they look great decorating a bowl of fruit. Once they are dry, store them in baggies or bottles out of direct sunlight for some truly local flavor.