From mentions in the first century Roman cookbook Apicius, to the dog-eared recipe cards in your grandmother's cupboard, bay leaves are an indispensable part of cuisine—especially during the holidays. Bay leaves impart an essential aromatic bitterness to beef roast marinades, turkey brines, and Thanksgiving gravy. Visit our blog to learn about the culinary traditions and techniques of bay leaves.
Tips for Making the Perfect Thanksgiving Gravy
Gravy is one of the most important parts of Thanksgiving dinner. A perfectly cooked turkey cannot save boring gravy, but a perfect gravy can save almost any overcooked turkey, dry piece of cornbread, or bland mashed potatoes.
Turkish Bay Leaves
The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups, and curries. We chased the bay leaf around the world and decided the large, fragrant Turkish variety is our favorite.
Powdered Turkish Bay Leaves
Powdered bay leaves add a subtly sweet astringency to dishes, especially sauces and broths. This fine powder will blend smoothly into all recipes, eliminating the risk of biting into a whole leaf or the chore of having to fish it out of your finished dish.
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