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.

You've probably made several recipes that call for bay leaves, but did you know you can grow your own at home? A bay laurel (Laurus nobilis), the tree that produces these herbs, makes a wonderful ...

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 ...

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

2. In a medium pot, toast lightly in ghee 3-4 green cardamom pods and the bay leaves with a pinch of salt. 3. Add basmati rice and lightly toast the rice until fragrant. 4. Deglaze pan with 2 tbsp ...

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.