Looking for some advice on using California Bay. Recently we ran out of bay leaves. My wife suggested that we try gathering some native california bay. In mentioning this to some friends, they told us that they thought that california bay should not be used for cooking; sort of implying that it might be bad for health. I only have a vague recollection of reading in some book that the california version is much stronger in flavor.
So hounds', will I poison myself with our native version of bay?