I am in love with the essential oil of Bay Laurel aka Laurel Leaf (Laurus nobilis). When you smell it, really smell it, on its own, it’s quite spectacular. It smells like berries and eucalyptus. The smell reminds me of a Turkish market.
Turns out that Bay Leaf used in cooking (leaf of Bay Laurel) is also called Turkish Bay Leaf. There are several related species, and they are all commonly called Bay: Californian Bay (Umbellularia california), West Indian Bay (Pimenta racemosa), and Cherry Laurel (Prunus laurocerasus). Turkish Bay has more depth, California is less fruity and more mentholated, and Cherry Laurel is poisonous.
To go with the Turkish theme, I decided to make a blend using Bay Laurel and other essential oils inspired by Turkey: Geranium (Pelargonium graveolens) and Bergamot (Citrus bergamia). Geranium because it’s a good substitute for Rose (Rosa damascena) which I don’t have because it’s $$$. Isparta, Turkey, is world-renowned for its rose cultivation. And Bergamot‘s name comes from the Turkish “bey armut“ or “bey armudu” which roughly translates to “the gentleman’s pear.”
I hope you enjoy this blend as much as I do!
