Bay leaves are pungent and aromatic.  They give a distinct appetizing flavor

to food when they are cooked in oil and mixed into curries or rice disches.  Bay leaves help promote the removal of phlegm from the throad and lungs.  They assist Vata by encouraging intestinal movement, and the improve Pitta's catabolic activities.

Bay leaf releases it's flavor slowly, so add them early in the cooking process to flavor sauces, beans, marinades, soups (a must in chicken stock) and stews.  Bay leaves improve the flavor of salt-free dishes with their rich flavor.

1/4 ounce

Recipe:

Basic Chicken Stock - Excellent for Vata imbalance

1 onion peeled and quartered

4 stocks celery with tops, cut into 3-inch lengths

2 carrots

6 peppercorns

2 teaspoons thyme

3 bay leaf

1 teaspoon parsley

Chicken bones with meat removed

Place all ingredients in soup pot and add water to cover.  Bring to a boil and then reduce to simmer for 2-3 hours, removing any scum that may rise

Strain and chill to remove any fat that floats.