accumulates oils in spherical glands in the
leaf interior, and has a well-rounded mixture
of woody, floral, eucalyptus, and clove notes.
The leaves are generally dried in the shade.
Laurel branches were made into fragrant
crowns in the ancient world; today the leaves
are a standard ingredient in many savory
dishes.
California Bay California bay leaves come
from an entirely different tree, the California
native Umbellularia californica. Their aroma
bears some resemblance to bay laurel, though
it is distinctly stronger, with a dominant
eucalyptus note (from cineole).
Sassafras or Filé Sassafras leaves come from
a North American tree, Sassafras albidum.
The Choctaw Indians introduced them to
French settlers in Louisiana, and they are still
most commonly encountered as the dry filé
powder used to thicken and flavor Louisiana
gumbos. They carry woody, floral, and green