Turkish Bay Tree

Türk Defnesi is an agricultural product derived from the Laurus nobilis L. (Mediterranean bay laurel) plant, a member of the Lauraceae family, which remains evergreen and naturally grows along the coastal regions of Türkiye. The product is marketed in three forms: fresh and dried leaves, essential oil, and fixed oil extracted from the fruit. Türk Defnesi has been registered as a “Geographical Indication” by the Turkish Patent and Trademark Office on 18.08.2021 under Law No. 6769 on Industrial Property.

Product Description and Distinctive Characteristics

Türk Defnesi is evaluated in the forms of fresh and dried leaves, essential oil, and fixed oil. The leaves and fruits obtained from the Laurus nobilis plant are used in various sectors including food, cosmetics, pharmaceuticals, and cleaning.

Botanical Characteristics

• Grows 2–18 m tall, with a rounded crown, dense branching, and dioecious (male and female separate) structure.
• Leaves are narrowly elliptical, 5–10 cm long and 2–3 cm wide; upper surface is glossy dark green with wavy margins.
• Fruits are olive-sized, turning dark purple when ripe, and measure 2–3 cm in length.
• Fresh leaves have a mild aromatic scent; dried leaves exhibit a softer aroma.
• Leaves contain more than 1% essential oil.

Quality Classes of Dried Bay Leaves

1. Hand-pick: Unbroken, vibrant color, free of debris and spots.
2. Hand-select: Color preserved, free of debris, size not critical.
3. Semi-select: Color altered but disease-free, free of debris.
4. FAQ: Broken but disease-free.
5. Ground Leaf: Ground into spice-grade fine particles.

The moisture content of dried leaves must not exceed 8%, broken leaf content must not exceed 15%, and spotted leaf content must not exceed 10%. The dried material must contain at least 1% essential oil by weight.

Essential Oil Characteristics:

• Oil yield: 0.9–2.7% (on dry basis)
• Main components: 1,8-Cineole (37–52%), α-Terpinyl Acetate (7–15%), Sabinene, 4-Terpineol, Linalool
• Distinctive component: Spathulenol

Fixed Oil Characteristics:

• Oil yield: 6.3–17.3% (on dry basis)
• Main components: Oleic acid, Linoleic acid, Palmitic acid, Lauric acid, Stearic acid
• Acid value: 6.23–11.22 mgKOH/g
• Saponification value: 126.89–215.88 mgKOH/g

Production Method

Leaf Harvesting

• Shoots aged 2–3 years are cut outside the vegetative period using pruning shears.
• Bunches are transported in a way that prevents leaf discoloration.

Bay Leaf Harvest (AA)

Drying

• Performed in shaded or semi-shaded, covered drying racks.
• Layer thickness must not exceed 10–15 cm.
• Dried leaves are manually stripped from stems and collected for storage once moisture content reaches 8%.

Storage of Bay Leaves (AA)

Essential Oil Production

• Leaves are processed via steam distillation. Alternative methods such as microwave-assisted extraction may also be applied.

Fixed Oil Production

• Ripe fruits are boiled in water, crushed, and strained. Oil is collected from the surface. Alternatively, cold pressing may be used.

Geographical Boundary and Control

Geographical Boundary

The geographical area includes the provinces of Adana, Antalya, Aydın, Balıkesir, Bartın, Bursa, Çanakkale, Düzce, Giresun, Hatay, İstanbul, İzmir, Kahramanmaraş, Kastamonu, Kocaeli, Mersin, Muğla, Ordu, Rize, Sakarya, Samsun, Sinop, Tekirdağ, Trabzon, Yalova, and Zonguldak.