Has anyone got an easy recipe that calls for a ton of fresh bay leaves?

Heat oil, add bay leaves and simmer for an hour. Jar the BayOil and use it for recipes.

You could also add some garlic to this and have a Bay Garlic Oil thing going on. Use your imagination and mix some different herbs for your own brand of oil and use it on whatever you like.

I would suggest that you use the Bay Oil for heartier dishes such as soups and stews.

Good Luck

Get some fresh blue crab, add 1 sliced whole lemon and boil crabs untill they are red. Use as many bay leaves as you like. .In this case, there can not be too many bay leaves.But remember, that bay keeps fresh for a long,long time if kept in a sealed plastic bag.

I understood that there is something in bay leaves which makes it not advisable to eat too much at once. Using a few leaves to flavor your stews, etc. is OK.

Dried bay leaves keep well in a tight container.

You can dry them and keep them for use later:

http://hgic.clemson.edu/factsheets/HGIC3086.htm especially nice for mint, sage or bay leaf — is to dry the leaves separately. Remove the best leaves from the stems. Lay the leaves on a paper towel, without allowing leaves to touch.

Cover with another towel and layer of leaves. Five layers may be dried at one time using this method. Dry in a very cool oven. The oven light of an electric range or the pilot light of a gas range furnishes enough heat for overnight drying. Leaves dry flat and retain a good color.

When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance.

http://en.wikipedia.org/wiki/Bay_leaf

Culinary use

Bay leaves are a staple in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood, and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving.

Although uncommon, ground bay leaves are sometimes also used.

Taste and aroma

Bay leaves are pungent and have a sharp, bitter taste, with the California bay leaf a bit more intense and bitter in flavor than the Turkish. The flavor and aroma of bay leaves owes in large part to the essential oil eugenol

History/region of origin

Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English believed Bay Leaves brought good luck and warded off evil.

Facts

The bay leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew.

Bay leaf (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

* Mediterranean bay leaf

The leaf of the bay laurel or "true laurel", Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.

* California bay leaf

The leaf of the California bay tree (Umbellularia californica), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay but has a stronger flavor.

* "Indian bay leaf" (also called tej pat, tejpat, or tejpata)

The leaf of the Cinnamomum tejpata (malabathrum) tree is similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is of a different genus (though the same family) as the bay laurel.

yes