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But if you happen to have or grow fresh Turkish bay leaves (more on this below), use half as much as you would with dried ones and pull them out of the dish about halfway through the cooking process.

Although fresh leaves are becoming more widely available, they are usually sold dried. The dried bay leaves are more strongly flavoured than fresh ones, but the uses for both are the same.

Bay leaves, widely used in cooking for their aromatic properties, do more than just add flavor. These leaves are loaded with ...

Bay leaves can be used to flavour vinegars and pâtés, and in pickling and marinades. Long cooking draws out the aroma of this herb and most braised, poached and stewed dishes benefit from the ...