Dried bay leaves are a matte, sage green. It has a strong, pungent flavor and leaves should be used sparingly in dishes. Used in soups, stews, sauces, marinades and pickles. An essential ingredient to bouquet garni and bechamel sauce.

Our bay laurel leaves are Laurus nobilis which are grown in Turkey.  It is very different from the bay leaves grown in California (Umbellularia californica).  California bay leaves have a much stronger pungent flavor and can be used for cooking for a short times.  If you are making a stew or anything that is cooking longer than 20 min, Turkish bay leaves are preferable.