Bay laurel, Laurus nobilis, is an evergreen plant of the Mediterranean region, and the leaves sold as bay leaves are picked and then dried. This guide describes how harvest and drying work in general, based on published research, and what AgroHoby says about the area where it sources its leaves in Mersin.

Where does bay laurel grow?

Laurus nobilis is native to the Mediterranean region and Asia Minor. It is a perennial evergreen that grows as a shrub or a tree, up to about 20 m as a tree. In Türkiye it grows naturally along the coast. AgroHoby sources its leaves in Mersin.

Family: Lauraceae, the laurel family.
Common English names: bay laurel, sweet bay, Grecian laurel and true laurel.
Leaves: leathery, aromatic and glossy dark green above.

When and how are bay leaves harvested?

A review of the plant reports that leaves can be taken at any time of year from a mature plant, but not while the plant is wet. A study in Antalya province recommends that leaf collection be done by experienced people at the right time of year. Local timing depends on the area, so ask your supplier how and when leaves are picked.

Mature plants only, and avoid picking while the foliage is wet.
Leaves can be taken at any time of year from a mature plant, according to the review.
Collection by experienced people who know the stand.
Shoots and leaves should not be cut from the same locations every year.

How are wild bay laurel stands kept sustainable?

A study in Antalya province recommends rotating collection areas every three or four years and avoiding repeated harvest at the same place. It also reports that overgrazing and uncontrolled harvest threaten wild stands.

Rotation of collection areas on a three or four year interval.
No harvest at the same location every year.
Work with local collectors and farmers, which AgroHoby states it does.

How are bay leaves dried?

Fresh bay leaves are bitter and pungent, so they are dried before use. One review gives drying times of 48 to 72 hours and says traditional open air drying takes 10 to 12 days, and that sun drying can cause some loss of colour and oil. It names hot air drying at 60°C as the most suitable method it describes.

Fresh leaves: bitter and pungent, which is why they are dried before use.
Open air drying: slow, and linked in the review to colour and oil loss.
Hot air drying: named in the review as the most suitable method it covers.
Method and time vary by producer, so ask a supplier how its leaves are dried.

What gives dried bay leaves their aroma?

The aroma comes from essential oil compounds in the leaf. The review names eugenol, methyl eugenol and elemicin as contributors to aroma and quality. Because drying that is too slow or too hot can cost colour and oil, buyers check colour and smell when a lot arrives and compare them with an agreed sample.

Check the colour: a natural green is expected for dried bay leaves.
Crush a leaf and check the strength and character of the smell.
Compare the lot with the sample you approved.

What does this mean when I buy Turkish bay leaves?

Colour, aroma and cleanliness show how leaves were handled after picking. AgroHoby grades Turkish bay leaves by size, colour uniformity, cleanliness and aroma, as described on our quality control page. Tell us the grade, packaging and quantity you need and ask for a sample by grade.

See the range on the Turkish bay leaves page.
Send your request through our request a quote form for Turkish bay leaves.
Read common questions in the FAQ about Turkish bay leaves.
Related guides: Turkish bay leaf grades explained and shelf life and storage of dried bay leaves.

Wild stands vary from one area and one year to the next, which is why a sample and a written specification help both sides agree what will be delivered. Ask the export team about the grade you need and the packaging you prefer before you place an order.

More buyer guides are listed on our resources page.

Sources

Last updated: October 2026