Mediterranean Bay Leaves are derived from the plant Laurus Nobilis. Bay Leaves have a bitter, spicy, strong, and pungent flavor, with a cooling undertone. The taste is “piney”, with hints of nutmeg, clove, and camphor. It is also known as Laurel Leaf, Bay Laurel, Sweet Bay, Sweet Laurel, or simply as Bay Herb.
Visually, the Bay Leaf is oval, pointed, and smooth. When fresh, the leaves are shiny and dark-green on top, with lighter undersides. When dried, the leaf is a matte-olive-green to a light-greenish-brown. Whole, dried leaves are often used in cooking, and crushed or ground leaves can be used for extra strength. Make sure to store the leaves away from light, in airtight containers.
Bay Leaves are widely used throughout the world. They are included in soups, sauces, and stews. The leaf is an appropriate seasoning for fish, meat, and poultry. As well, the leaf is often utilized as a pickling spice.
These leaves were originally indigenous to Asia. From there, it spread in use to the Mediterranean and to other areas with similar climates.
Our bay leaves are specially grown in Turkey.