The bay leaf accompanies many delicious flavors in Turkish cuisine. They are collected and dried from the bay tree. Bay leaves, which change the taste of the whole dish with their pleasant aroma, are not edible plants. It is a spice that is used only as a fragrance. It is generally used in dishes that have tomato sauce and meat dishes made from fish, beef, poultry, and game animals. Another usage area in Turkish cuisine is in the production of canned and pickled goods. As it is antiseptic, it has a preventive effect against diseases.