Would some one explain to me the appeal/flavor/value of the bay leaf? I make many of the standard dishes (sauces, stews, etc.) both with and without the leaf and can't taste the difference. Maybe the subtlety of the flavor is lost on me. Maybe I should dump in the whole jar? Or should I try and find fresh, what difference would that make?

Also, I am ALWAYS the person to get the leaf in his serving. (I remove them before serving when I cook).

Cheers,
Pogopossum