Bay
Leaves
Turkish Bay Leaves are the best in the world. Though not
as strong as the California variety, they have a natural depth of flavor
that the California Bay Leaves can't hope to match. Bay leaves grow wild
on the hilly mountains of western Turkey in the area around Izmir (Smyrna).
The wind there is perfect for growing bay leaves. Most of the year it comes
out of the west across the Mediterranean and Aegean seas, picking up moisture
and dropping it on the growing trees. At the end of the summer the wind
changes direction and comes out of the south. Before it reaches the hills
around Izmir it must pass over a couple of mountain ridges, making it hot
and dry, perfect for quickly drying the leaves with a minimum of flavor
loss. These winds at times create a high risk of forest fires, which in
years past have led to a very small bay leaf harvest, but this year we seem
to have a nice supply for the coming season. The flavor of Bay Leaves is
perfect for adding to roast pork or chicken, pot roast, turkey, or ham,
use 2-3 leaves and remove before serving. Bay Leaves are also perfect for
spaghetti sauce and chicken soup, use 2 per quart. A surprising fact is
that Bay Leaves improve the flavor of salt-free dishes with their rich flavor.
Note: bay leaves are very light (8 ounces by weight equals one gallon by
volume).
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