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One of my friends uses bay leaves to deter moths. I've also heard of using them to deter bugs in dried goods.
I mostly use them in stews, soups, and spaghetti sauce.
I don't know that I've used coriander more than once or twice. What do you put it in, Navlys?
For savory spices, I use a lot of rosemary.
On Wednesday evening, I baked a new recipe from the KAF website: Maple Millet Scones.
https://www.kingarthurflour.com/recipes/maple-millet-scones-recipe
I had inadvertently bought whole millet flour from Bob’s Red Mill instead of whole millet the last time that I ordered, so I need recipes to use it. I made two changes to the recipe. I do not have the KAF Six Grain Blend, so I substituted Bob’s Red Mill Five Grain Rolled Cereal. I also used buttermilk rather than regular milk, and so I adjusted the baking powder, reducing it from 1 Tbs. to 2 ½ tsp. and adding 1/8 tsp. baking soda. (Note: I accidentally used ¼ tsp. baking soda—oops.) I found the dough very sticky, even after letting it sit for 10 minutes to allow the millet to absorb the liquid, so I needed to use floured hands and surface to lightly knead it. I cut the circle into wedges, but they were too soft to separate, so I froze them for 10 minutes, then pulled them apart, then froze them for 20 minutes longer. The scones had great rise, and a lovely aroma. I let them cool for 5 minutes, then I spread the glaze over them. (Note: I used 1 tsp. heavy cream rather than milk in the glaze.) We will sample them for breakfast tomorrow, and I’ll add a note about taste and texture.
Note: The scones have a surprisingly light texture. They do not have much maple flavor, even with the glaze, and are not overly sweet. These will probably not become part of my scone repertoire, but I might make them again to use up more of the millet flour, and to see if that extra 1/8 tsp. of baking soda is part of the issue.
