Editing Bay leaf (section)

== Sources ==
Bay leaves come from several plants, such as:
* [[Bay laurel]] (''Laurus nobilis'', [[Lauraceae]]). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see [[#Safety|safety]] section below). The leaves are often used to flavour soups, stews, [[braise]]s and [[pâté]]s in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.<ref name="Spice Trade: Bay Leaf">{{cite web| url= http://www.spice-trade.com/bay-leaf.html| title= Spice Trade: Bay Leaf| access-date= 2009-04-11| archive-url= https://web.archive.org/web/20090412090109/http://www.spice-trade.com/bay-leaf.html| archive-date= 12 April 2009| url-status= dead}}</ref>
* California bay leaf. The leaf of the California bay tree (''[[Umbellularia californica]]'', Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel but contains the toxin [[umbellulone]],<ref>{{Cite journal |last1=Tabanca |first1=Nurhayat |last2=Avonto |first2=Cristina |last3=Wang |first3=Mei |last4=Parcher |first4=Jon F. |last5=Ali |first5=Abbas |last6=Demirci |first6=Betul |last7=Raman |first7=Vijayasankar |last8=Khan |first8=Ikhlas A. |date=2013 |title=Comparative Investigation of Umbellularia californica and Laurus nobilis Leaf Essential Oils and Identification of Constituents Active against Aedes aegypti |url=https://pubs.acs.org/doi/10.1021/jf4052682 |journal=Journal of Agricultural and Food Chemistry |language=en |volume=61 |issue=50 |pages=12283–12291 |doi=10.1021/jf4052682 |pmid=24266426 |bibcode=2013JAFC...6112283T |issn=0021-8561|url-access=subscription }}</ref> which can cause [[methemoglobinemia]].<ref>{{Cite journal |last1=Kelsey |first1=Rick G. |last2=McCuistion |first2=Ovid |last3=Karchesy |first3=Joe |date=2007 |title=Bark and Leaf Essential Oil of Umbellularia californica, California Bay Laurel, from Oregon |url=http://journals.sagepub.com/doi/10.1177/1934578X0700200715 |journal=Natural Product Communications |language=en |volume=2 |issue=7 |pages=1934578X0700200 |doi=10.1177/1934578X0700200715 |issn=1934-578X}}</ref><ref>{{cite thesis |last=Mishaw |first=Victor Harold |date= |title=Production of Thymol From California Bay Tree Oil |url=https://www.proquest.com/openview/7a9404a0dc89159b39051d44834120fb/ |degree= Masters|chapter= |publisher=Polytechnic Institute of Brooklyn |docket= |oclc= |access-date=}}</ref>
* Indian bay leaf or malabathrum (''[[Cinnamomum tamala]]'', Lauraceae) differs from bay laurel leaves, which are shorter and light- to medium-green in colour, with one large vein down the length of the leaf. Indian bay leaves are about twice as long and wider, usually [[olive green]] in colour, and have three veins running the length of the leaf. Culinarily, Indian bay leaves are quite different, having a fragrance and taste similar to [[Cinnamomum aromaticum|cinnamon (cassia)]] bark, but milder.
* Indonesian bay leaf or Indonesian laurel (''salam'' leaf, ''[[Syzygium polyanthum]]'', Myrtaceae) is not commonly found outside [[Indonesia]]; this herb is applied to meat and, less often, to rice and to vegetables.<ref>{{cite web | url=http://gernot-katzers-spice-pages.com/engl/Euge_pol.html | title =Spice Pages: Indonesian Bay-Leaf | access-date = 2012-12-01}}</ref>
* [[West Indian]] bay leaf, the leaf of the West Indian bay tree (''[[Pimenta racemosa]]'', Myrtaceae) is used culinarily (especially in Caribbean cuisine) and to produce the [[Eau de Cologne|cologne]] called [[bay rum]].<ref>{{Cite journal |last1=McHale |first1=D. |last2=Laurie |first2=W.A. |last3=Woof |first3=M.A. |date=1977 |title=Composition of West Indian bay oils |url=https://linkinghub.elsevier.com/retrieve/pii/0308814677900048 |journal=Food Chemistry |language=en |volume=2 |issue=1 |pages=19–25 |doi=10.1016/0308-8146(77)90004-8|url-access=subscription }}</ref><ref>{{Cite book |last=Green |first=Aliza |title=Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market |date=April 21, 2015 |publisher=Quirk Books |location=Philadelphia, Pennsylvania, United States of America |language=en-US}}</ref>
* Mexican bay leaf (''[[Litsea glaucescens]]'', Lauraceae).<ref>{{Cite journal |last1=Raman |first1=Vijayasankar |last2=Bussmann |first2=Rainer |last3=Khan |first3=Ikhlas |date=2017 |title=Which Bay Leaf is in Your Spice Rack? – A Quality Control Study |url=http://www.thieme-connect.de/DOI/DOI?10.1055/s-0043-103963 |journal=Planta Medica |language=en |volume=83 |issue=12/13 |pages=1058–1067 |doi=10.1055/s-0043-103963 |pmid=28249302 |bibcode=2017PlMed..83.1058R |issn=0032-0943|url-access=subscription }}</ref>