7 Comments

  1. Lydia Herrick says:

    Kaffir lime leaves are hard to find in Ohio, so I very much appreciate your advice. The nutritional info is an extra bonus! I do want to point out, though, that domestic bay leaves are poisonous if consumed, so I don’t think one would enjoy all the benefits you thoughtfully mentioned, at least without a nasty stomach ache or worse. It is best removed after cooking. I believe Turkish bay (tricky to acquire and differing slightly in flavour) is safe, though. Now, I’ve been using crushed dried curry leaves forever, on the other hand, and never had any ill effects. Did you mean they are poisonous, or just an unpleasant texture or something? Thanks!

    1. just fyi bay leaves of any kind are not poisonous or toxic to humans in any way if consumed. this is an absurd myth that has been around forever. however,despite not being toxic, unfortunately, they do not tenderize no matter how much you cook them, thus becoming a potential choking hazard. That is the only reason they are removed after cooking, it has nothing to do with toxicity.

  2. This is some bad advice. Bay leaves are nothing like KLLs. If you can’t get them where you live, order them on Amazon for $10. Use a few and put the rest in the freezer to use later.

  3. Ajwan Al Bahar says:

    Hello dear can I use regular dry thyme instead of lemon thyme because it doesn’t exist in my local grocery store.

    Thanks

  4. Julia Selwood says:

    Just to let you know that you certainly can eat curry leaves. Your source article is referring to a particular problem in Southern India. Make sure you know the source of your curry leaves and all will be well, I am glad to say, because they are absolutely delicious!

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