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"Bay leaves are safe to use in cooking but should be removed before consuming the dish because they can be hard and sharp," dietitian Jamie Nadeau, RD, tells USA TODAY.
The largest leaves are at the base of the plant and are 4–15 cm (1 + 1 ⁄ 2 –6 in) long, about 5 cm (2 in) wide and have a petiole. These leaves have up to 15 teeth, or lobes or both on the edges. The leaves decrease in size up the stem, the upper leaves up to 7.5 cm (3 in) long, lack a petiole and are deeply toothed. [2] [4] [5] [6] [7]
The plant produces one erect stem usually reaching 40 to 130 centimeters tall, but known to exceed 2 meters at times. It is branching or unbranched and hairy to hairless. Some species have mainly basal leaves, and some have leaves along the stem, as well. Some leaves are borne on petioles, and others are sessile, attached to the stem at their ...
Food taboos can help utilizing a resource, [citation needed] but when applied to only a subsection of the community, a food taboo can also lead to the monopolization of a food item by those exempted. A food taboo acknowledged by a particular group or tribe as part of their ways, aids in the cohesion of the group, helps that particular group to ...
Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green. Kale can be found throughout the summer months, but is especially sweet after a frost. [37] Brassica oleracea var. alboglabra: Kai-lan: Also known as Chinese kale [38]
If you put as much thought into what you eat before and during a red-eye as you do planning the food to try during your travels, you might just be able to skip the grogginess and head straight for ...