Organic Bay Leaves

Organic Bay leaves, Laurus nobilis, are from the family Lauraceae (laurel family). Other closely related members of this species include Cinnamomum (cinnamon) and Persea (avocado). The vast majority of the Lauraceae species are different from the other families of Laurales, as they possess leaves that are whorled (the leaves radiate from a single point and surround or wrap around the stem), although a few have opposite leaves. The species tends to be strongly aromatic because of the amount of essential oil found in the bark, leaves and wood.

Indigenous to Asia and the Mediterranean, bay leaves are rarely used fresh. Dried bay leaves have a more pleasant, sweeter taste than fresh and the flavor becomes more intense the longer it cooks. We've looked at numerous bay leaf suppliers and found our current supplier's organic bay leaves to be far superior, not only in color and flavor, but in having more whole leaves.

There are approximately 132 bay leaves per ounce.

Dried bay leaf has higher essential oil than the fresh version at between .6% and 10%, mostly 1,8-cineole.

Bay leaf is called warak al ghar or rand (Arabic), yeuh kuei (Mandarin), laurier (French), lorbeer blatt (German), tejpatta (Hindi), taglia de alloro or lauro (Italian), gekkeiju (Japanese), loureio or louro (Portuguese), lavr (Russian) and hoja de laural (Spanish). Bay Leaves are also known as true laurel, sweet bay and sweet laurel.

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Bay Leaf History
Cultivating Bay Leaves
What’s the Difference between Turkish and California Bay Leaves?
Fresh vs. Dried Bay Leaves
When and Where to Use
Flavor Profile
Read More

Bay Leaf History

The word bay is derived from Old French "baie" meaning "berry" or "seed" and from Latin "baca" meaning "berry".

Bay Leaves have a long storied history. Greek legend has it that after being belittled by Apollo, one of the most powerful gods and a great warrior, Cupid (the god of affection, desire and erotic love) primed two arrows - one sharp with a gold tip and one blunt and tipped with lead. He shot Apollo with the gold arrow, ingraining in Apollo a passionate love for the nymph Daphne, the daughter of the river god Peneus. Cupid then shot Daphne with the lead arrow, which instilled in her a hatred for Apollo.

Apollo pursued Daphne relentlessly and she tried to escape him by traveling into the forest. Seeing that she was about to be overtaken by Apollo she called upon her father to change her form and free her of Apollo’s pursuit. With that, Peneus changed her into a laurel tree. Heart-broken at the loss of Daphne and to remember her forever, Apollo made the laurel the symbol of tribute to poets. The Greek name for the laurel tree is daphnee.

At the first Olympic games in 776 BC, the champions were awarded not with gold medals, but with bay garlands. In early Greece and Rome, bay wreaths were used to crown kings, priests, prophets and the victors of scholarly and athletic contests.

Cultivating Bay Leaves

Different from most other herbs, bay laurel can be grown as either as a shrub or tree, and depending on the variety may reach heights ranging from 12 to 60 feet. Bay laurels do best in climates with hot, dry summers and they’re hardy in 10° F conditions, withstanding even lower temperatures for a brief period.

Bay leaves are oval, pointed and smooth in shape, ranging 1 to 3 inches long. The leaves, when fresh, are dark green and shiny on top with lighter undersides. Dried the bay leaf is a matte olive green.

Bay leaves are grown in France, Greece, Guatemala, Mexico, Russia, Turkey and the US.

Our organic bay leaves are grown in Turkey.

What’s the Difference between Turkish and California Bay Leaves?

There is a bit of confusion on this, as many people incorrectly assume that these are the same herb, just grown in different parts of the world. That's actually not correct. While they come from the same family, Lauraceae, they come from different species. The California bay leaf, Umbellularia californica, is larger and more aromatic than its Turkish relative. California bay leaves also have a robust, eucalyptus-like flavor profile, whereas Turkish bay leaves have a tea-like, mildly menthol taste.

Fresh vs. Dried Bay Leaves

There are various opinions on what’s better - fresh or dried herbs. Some dried herbs lose some or most of their flavor -especially cilantro, curry leaves, dill, lemon grass and tarragon. Because drying technologies have greatly advanced over the last decade or so, this has allowed some of these dried herbs to better retain some of their flavor.

But, some herbs react completely differently when dried, and instead of losing their flavor, the spiciness of these herbs actually increases. The fragrant molecules in most herbs are more volatile than water. Herbs that grow in dry, hot environments (like bay leaves) are different. For these herbs, when drying, the structures in the plant tissue collapse, which increases the availability and mobility of the herb’s essential oil. This allows it to be more readily absorbed in foods. Herbs that are better dried than fresh include bay leave, oregano, rosemary and thyme.

Fresh bay leaves can be a bit overpowering in a dish and often need to be removed early during the cooking process. Once dried, the leaves tend to be mellower and impart a more subtle flavor. They're generally left in a dish as it cooks then retrieved just before serving.

When and Where to Use

Bay Leaves are a staple ingredient in Mediterranean cuisine and are also found in many Armenian, Greek, North African and Turkish dishes. In Europe they're typically added to soups, stews, pickles and fish and meat marinades. The French add bay leaves to their popular bouquet garni blend and bouillabaisse. The Moroccans add them to their pickled fish, stews and tagines. In Turkish cuisine, bay leaves are added to kebabs, fish casseroles and grilled fish.

One or two bay leaves are typically enough flavoring for most dishes of six servings.

Bay leaf should be added to a dish early in the cooking process, as it takes a while for its flavor to fully penetrate the food. You should remove the leaves before serving; as they are bitter and sharp if swallowed. If your stored bay leaves turn grey, they have lost their chlorophyll and they should be replaced.

Some of our most popular recipes with Bay Leaves include Chicken and Sausage Jambalaya, Vegetarian Burger Stew, Tomato and Rice Soup, Beef and Butternut Squash Stew, Spicy Black Bean Soup, Patatas Bravas and Tortilla Soup.

Bay Leaves are good with beef, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, white beans, soups and stews.

Bay Leaves work well in combination with allspice, garlic, juniper, marjoram, oregano, parsley, sage, savory and thyme.

Flavor Profile

Organic bay leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. The taste is piney with hints of nutmeg and clove with camphor-like notes.

As with many spices, the aroma of the bay leaf is more noticeable than its taste. When dried and crushed, the leaves possess a powerful aroma that is sweet and a bit grassy. The fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme.