Bay Leaf
Bay leaves add subtle earthy notes through aromatic infusion in slow-cooked dishes.
Bay leaves are the stiff, glossy leaves of the bay laurel tree, usually sold dried. On their own they smell herbal, woody and gently eucalyptus-like, with hints of clove and pine; they taste bitter and are too tough to eat.
Cooks love bay because it works quietly in the background. A leaf or two in a stock, soup, stew, pot of beans or rice adds a rounded, herbal depth that you notice most when it is missing. It is a key part of the classic bouquet garni.
Flavor profile
Aroma: herbaceous, earthy
Good to know
Origin: Mediterranean
Forms: dried
Season: Dried bay is available year-round; bay laurel is evergreen, so fresh leaves can be picked any time.
Nutrition: Used in tiny amounts and removed before eating, so it adds flavour rather than nutrition.
Storage: Store dried bay leaves in an airtight jar in a cool, dark cupboard for up to a year; once they lose their scent when crushed, replace them. Fresh bay keeps about 2 weeks wrapped in paper towel in the fridge. Both freeze very well in a sealed bag for up to a year, and frozen leaves can go straight into the pot.
How to use bay leaf
Infusing Flavor
Add to slow-cooked dishes; cineole gives a mellow earthiness.
Stock Enhancer
Simmer gently; cineole adds woody, herbaceous notes.
The science of bay leaf
- Bay's main aroma compound is 1,8-cineole (eucalyptol), which gives its cool, eucalyptus-like note. Smaller amounts of eugenol (clove), linalool (floral) and pinene (pine) round it out.
- The leaf is thick and leathery with a waxy surface, so it needs time in hot liquid to release its oils. That is why bay belongs in slow-simmered dishes, not quick sautés.
- Dried bay is milder and more rounded than fresh. Fresh leaves contain more sharp, volatile compounds and can taste strongly medicinal, so use about half as many fresh leaves.
- Too many leaves or very long cooking can pull out bitter compounds, making a dish taste harsh. One or two leaves is plenty for a family-sized pot.
- California bay (Umbellularia californica) is a different tree with a much stronger, more camphor-like aroma from umbellulone. Indian bay leaf (tej patta) is another plant again, with a warm, cinnamon-like scent.
How to choose bay leaf
Look for whole, unbroken dried leaves that are still green-tinged rather than grey or brown, and that smell herbal when crushed. Mediterranean (Turkish) bay is the standard for most recipes; if your pack says California bay, use about half as much. Fresh bay leaves should be glossy, firm and dark green.
Substitutes for bay leaf
| Swap | Amount | What changes |
|---|---|---|
| Dried thyme | 1/4 tsp per bay leaf | Gives a similar earthy, herbal depth to stocks and stews. |
| Dried oregano | 1/4 tsp per bay leaf | Works well in tomato sauces and bean dishes. |
| Fresh bay for dried | 1 fresh leaf per 2 dried | Fresh bay is stronger and more pungent. |
| Leave it out | n/a | In a pinch, most dishes will be fine; add an extra herb sprig or splash of wine for depth. |
What goes with bay leaf
- Thyme. Bay and thyme are the core of a bouquet garni, giving stocks a layered herbal depth.
- Beef Chuck. Bay leaf's eugenol lends a warm note to beef chuck's richness.
- Chicken Stock. Bay leaf adds herbal background to chicken stock as it simmers.
- Tomato. Tomato's acidity lifts bay's eugenol aroma in sauces.
- Rice. Bay leaf infuses rice with subtle herbal notes during cooking.
- Cinnamon. Cinnamon and bay leaf's eugenol add warmth to spiced dishes.
- Lentil. Bay leaf imparts subtle herbal layers within lentil dishes.
- Onion. Bay leaf's eucalyptus and clove notes round out sweet, softened onion in braises.
- Parsley. Bay and parsley stems build a classic herbal base for stocks and soups.
- Red Wine. Bay leaf adds a resinous, eucalyptus-like background that holds up in long red wine braises.
Mistakes to avoid
- Leaving bay leaves creates chewy texture.
- Too many lead to bitter sesquiterpenes.
Ideas for tonight
- Simmer in chicken soup.
- Add to beef stew.
- Infuse in bean dishes.
Bay Leaf: questions
Do bay leaves actually do anything?
Yes, though the effect is subtle. Bay adds a rounded, herbal, slightly eucalyptus note that deepens stocks, soups and stews. Try a batch with and without, and the one without usually tastes flatter.
Are bay leaves poisonous?
Culinary bay laurel leaves are not poisonous. They are removed because they stay stiff and sharp after cooking and can be a choking hazard or scratch the throat. Mountain laurel and cherry laurel are different, toxic plants, so don't cook with garden leaves unless you are sure what they are.
Do you need to remove bay leaves before serving?
Yes. Bay leaves don't soften as they cook, so fish them out before serving. Counting them into the pot makes them easier to find.
How many bay leaves should I use?
One or two dried leaves is enough for a pot serving about four to six people. Using too many can make a dish taste bitter and medicinal.
What is the difference between fresh and dried bay leaves?
Fresh bay leaves are stronger and sharper, with more eucalyptus character. Dried leaves are mellower and more rounded. Use about half as many fresh leaves as dried.
What is the difference between Turkish and California bay leaves?
Turkish (Mediterranean) bay comes from the bay laurel tree and has a gentle, rounded aroma. California bay is a different tree with a much stronger, camphor-like scent, so use about half as much.
What does bay leaf taste like?
Bay leaves add subtle earthy notes through aromatic infusion in slow-cooked dishes. Its strongest notes are earthy, with an aroma that is herbaceous, earthy.
What goes well with bay leaf?
Bay Leaf pairs best with thyme, beef chuck, chicken stock, tomato, rice. Bay and thyme are the core of a bouquet garni, giving stocks a layered herbal depth.
How do you use bay leaf in cooking?
Infusing Flavor: add to slow-cooked dishes; cineole gives a mellow earthiness.
How should you store bay leaf?
Store dried bay leaves in an airtight container in a dry, dark place.
What is the most common mistake with bay leaf?
Leaving bay leaves creates chewy texture.
Thyme
Parsley
Chicken Stock
Beef Chuck
Lentil
Rice
Red Wine