Laurel Leaves
Laurel leaves, also known as bay leaves, are the aromatic leaves of the bay laurel tree (Laurus nobilis). These leaves are commonly used as a culinary herb to add flavor to dishes such as soups, stews, and sauces.
Laurel leaves have a strong, slightly bitter flavor and a distinctive aroma. They are usually used dried and should be removed from the dish before serving, as they can be tough to eat. In addition to their culinary uses, laurel leaves are also used in some cultures for medicinal purposes.
Laurel leaves are a good source of vitamins A and C, as well as minerals such as calcium and iron. They also contain essential oils that have been shown to have antimicrobial and antioxidant properties.
The majority of laurel leaves is growing in the north and south regions of the Turkiye, and being exported to the world. All the regions has different and the necessary climate and soil conditions for the highest quality laurel leaves to grow.
There is harvesting for laurel leaves almost every month. All regions are being collected in different seasons and have different physical characteristics. Most of the time, machine dried laurel leaves are being used but In summer months sun dried laurel leaves are available also.