The bay leaf is a powerfully aromatic leaf used primarily for culinary purposes. Although there are multiple varieties of bay leaves cultivated around the world today, the original bay leaf came from the bay laurel tree (Laurus nobilis) native to the Asian region of the Mediterranean. This form of bay leaf, which is also known as sweet bay and Grecian laurel, is still the herb typically used for infusing soups and sauces with an aromatic flavor.

The bay leaf is a powerfully aromatic leaf used primarily for culinary purposes. Although there are multiple varieties of bay leaves cultivated around the world today, the original bay leaf came from the bay laurel tree (Laurus nobilis) native to the Asian region of the Mediterranean. This form of bay leaf, which is also known as sweet bay and Grecian laurel, is still the herb typically used for infusing soups and sauces with an aromatic flavor.

It has been cultivated throughout the European, tropical, subtropical, and Asian countries. It has been used for thousands of years for food flavoring, essential oil applications, and in traditional medicine. Mostly, it contains tannins, flavones, flavonoids, alkaloids, eugenol, linalool, methyl chavicol, and anthocyanins. The extent of each of these chemical constituents varies depending on the type of species or cultivars as well as cultivation conditions such as soil type, weather, irrigation, pruning, and other horticultural practices. Bay leaf has many biologic activities such as wound healing activity, antioxidant activity, antibacterial activity, antiviral activity, immunostimulant activity, anticholinergic activity, antifungal activity, insect repellant activity, anticonvulsant activity, antimutagenic activity, and analgesic and anti-inflammatory activity.

The bay leaf is a commonly used herb in dishes ranging from a hearty beef stew to a fluffy rice pilaf. While many other spices and herbs are incorporated into dishes, bay leaves are often added whole to dishes to impart flavor and then removed before serving.

Typically, chefs add bay leaves to the dish while it cooks and then remove the leaves before serving. While the bay leaf flavor may start out harsh with hints of menthol, it will mellow as it cooks. The end result is a subtle flavor that’s reminiscent of black tea, oregano, thyme, and more.

Many cuisines, including Greek, French and Indian, depend on the bay leaf for its ability to transform simple ingredients. From risotto to mole to tomato sauce to simmered beans, bay leaves bring depth and complexity.

We love using bay leaves to brighten the flavor of starchy ingredients. Add the leaves to the boiling water when you cook potatoes, and your mashed potatoes will be extra delicious. Same with dried beans. A few bay leaves, peppercorns and chili flakes in the cooking water will work wonders. Rice is another good candidate. Bay leaves give it depth of flavor. Just remember to remove the leaf before serving.

Marinades for most any beef, pork or poultry dish will benefit from the addition of a bay leaf. We like how it rounds out the flavors of other herbs. To marinate beef, for instance, combine a bay leaf with dried thyme and rosemary, plus olive oil, black pepper, and a splash of red wine. Let it sit for an hour and then grill or roast.

Bay leaves are a surprisingly good accompaniment to seafood. Add a leaf or two, a few lemon slices and a sprinkling of celery seed to the water the next time you steam shrimp. The same goes for seafood soup. Classic Italian fish soups and stews often include a bay leaf with parsley flakes, thyme, and a hint of crushed red pepper.

While herbs like basil and cilantro often take center stage when incorporated into a dish, the bay leaf plays more of a supporting role. Taste a broth or braised meat that was made with a bay leaf, and it is unlikely that this herb will be the prominent flavor. Still, bay leaves help create a well-rounded dish—a skill that can be one sign of a talented chef.