Bay leaves are found grow baseless in the craggy mountains of western Turkey , specifically in the area around Izmir , which was historically known as Smyrna . These regions boast the perfect term for bay Tree to thrive and produce redolent leave that are highly valued for their culinary uses .
When I had the opportunity to visit the beautiful landscapes of western Turkey , I was fortunate enough to find the natural beauty of alcove impart grow in the wild . The mountainous lot provided a picturesque backdrop for these evergreen plant trees , with their glossy , dour dark-green leaves glistening in the sun .
The untamed bay tree grow in abundance , dotting the landscape painting with their elegant presence . The area ’s balmy Mediterranean clime , with its lovesome summers and mild winters , creates an ideal surroundings for the alcove tree to expand . The combining of plenteous sunshine and moderate rainfall in this domain ensures that the bay leaves prepare their typical flavor and aroma .
As I walked through the mountains , I could n’t help oneself but notice the unique contour and texture of the bay leaf . They are elliptical in flesh , with a smooth and shiny surface . The leaves are about 2 - 3 inch long and emit a pleasant fragrance when gently crushed between the fingers .
It is enthralling to mean about how these wild bay leave have been used in cooking for centuries . They have become an integral part of Mediterranean cuisine , summate depth and complexness to a wide image of dishes . The locals have long recognize the economic value of these leaves and incorporate them into their traditional formula .
In terminal figure of culinary applications , bay tree leaves are particularly well - suit for lend flavor to various meat dishes . Whether it ’s knock porc or chicken , pot roast , turkey , or ham , a couple of bay leaves can enhance the gustatory sensation of the meat during cooking . It is important to remember to murder the leaves before serving to avoid any unwanted texture or bitter .
true laurel folio also find their place in sauce and soup . For exemplar , in spaghetti sauce , adding a couple of bay leaf per dry quart can impregnate the sauce with a insidious yet typical line . likewise , when preparing chicken soup , the addition of bay leaves can elevate the flavor visibility of the broth .
It is worth take note that Laurus nobilis leaves should be used sparingly , as their smack can be overpowering if too many are added to a dish . The leaves are best used in moderateness to complement the other factor and allow their unique taste to shine through .
Bay leaves grow copiously in the wild on the hilly mountains of westerly Turkey , specifically around Izmir . The realm ’s favorable climate and natural beaut contribute to the growth of these aromatic leave , which are cherished for their culinary uses . Whether it ’s bestow flavor to meat dishes or enhance the taste of sauce and soup , bay leave lend a touch of Mediterranean essence to any peach they are used in .
Caroline Bates
