Already made enough jam? Try these two less-common ways to preserve plums. Prunes are an easy dehydrator project. Umeboshi is a Japanese pickled plum that is a bit more involved, but mouthwateringly tart and salty.
Understanding the differences between the leaves of California bay (Umbellularia californica) and "true" bay (Laurus nobilus). How to identify their leaves and the chemistry that makes them taste different in cooking.