>Shaking up chicken in a bag with marinade
>Accidentally crumble the bay leaves into tiny pieces
I made lentils too, anon. Lentil stew with tomato, cabbage, potato, onion, carrot, and celery. Seasoned it with paprika, oregano, salt, pepper, basil, and savory. Was pretty good. Almost used bay leaf but decided not to.
Some members of the laurel family, as well as the unrelated but visually similar mountain laurel and cherry laurel, have leaves that are poisonous to humans and livestock. While these plants are not sold anywhere for culinary use, their visual similarity to bay leaves has led to the oft-repeated belief that bay leaves should be removed from food after cooking because they are poisonous. This is not true - bay leaves may be eaten without toxic effect. However, they remain very stiff even after thorough cooking, and if swallowed whole or in large pieces, they may pose a risk of scratching the digestive tract or even causing choking. There are multiple cases of intestinal perforations caused by swallowing bay leaves and they should not be swallowed or left in the food before serving to prevent the occurrence of a possibly fatal surgical emergency