The impact of Turkish bay leaves is brought out through slow cooking. Bay leaves are a super useful ingredient for flavoring stocks, soups, roasts, stews, and marinades. Great seasoning for pickling and brining mixes. Dried bay leaves are also essential to all gumbos, boiled shrimp, and excellent homemade marinara sauces. Usually 2-3 bay leaves are plenty (too many can make a dish bitter) in a dish serving 4 to 6 people. Remove before serving.