Bay leaves are the leaves of the perennial evergreen shrub Laurus nobilis, more commonly known as Laurel. Laurel trees are a part of the Lauraceae plant family and are related to cinnamon and sassafras. The leaves of the Laurus nobilis tree are also known as Turkish Bay, Grecian Bay, and Mediterranean Bay. Turkish Bay leaves are considered true Bay leaves and should not be confused with California bay leaves, which come from a different plant entirely and have a much more robust and sharp eucalyptus flavor. The easiest way to know the difference between the two leaves is by sight. California bay leaves are long and thin with a blade-like shape, while Turkish Bay leaves are shorter and rounder. Along with California bay leaves, there are also Mexican bay leaves and Indian bay leaves on the market. These leaves have similar flavor profiles to the Turkish Laurel leaves but are not true Bay leaves. It is a common misconception that bay leaves are poisonous and should not be consumed. The Laurus nobilis plant is not poisonous, however, the leaves and stems of the wild mountain laurel and cherry laurel trees are poisonous, so it is essential to use only culinary-grade bay leaves found in markets for culinary use.