Oregano is our flagship, but it travels in good company. Turkish laurel (bay) leaves — Laurus nobilis — are one of the Mediterranean's defining aromatic leaves, and a natural addition to a single-source herb program.
What defines a good bay leaf
- Leaf colour — a clean sage-green to dark-green, free of yellowing.
- Low black-spot — hand-sorted to keep blemished leaves out.
- Whole-leaf integrity — minimal breakage for retail and foodservice.
- Clean aroma — the eucalyptol-forward, slightly sweet bay note, free of mustiness.
Where it is used
Soups, sauces, stocks, pickling and canning, meat and poultry programs, and herbal blends. Whole-leaf grades go to retail jars and foodservice; crushed grades feed seasoning and distillation.
Buy it with your oregano
Consolidating bay, oregano, and thyme from one İzmir source simplifies documentation and freight. See the laurel leaves product page or request a quote.