California Bay Leaves
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The California bay is a native evergreen tree that grows to 80 feet in height. There are different species of the laurel family, California bay leaves or umbellularia californica, are also known as mountain laurel, Oregon myrtle or pepperwood.
These leaves are longer, skinnier, have a stronger flavor than Turkish bay leaves. California and Turkish bay leaves can be used interchangeably, but because of their stronger flavor, less of the California should be used in recipes. Excellent in chowders, tomato based dishes, stews and pickling. Remove whole leaves before serving
Also known as laurels, these leaves from a tree native to California are sweet with nutmeg and camphor notes.
Best for slow cooking dishes. Add to chowders, tomato based dishes, stews, and pickling brines. Remove whole leaves before serving.
For 2-3 T of mix: Grind 6 bay leaves, 1 1/2 t whole cloves, and 1/4 t white peppercorns into fine powder and mix with 1 t kosher salt, pepper, and ground allspice, and 1/4 t ground nutmeg, mace, celery, and dried onion
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