A Chef’s Verdict: Do Bay Leaves Actually Make a Difference?

Adding a bay leaf to your chicken soup might seem like a no-brainer, but does that simple ingredient really change the flavor? While casual cooks often skip it, professional chefs and passionate home cooks have a different view. But opinions aside, we put it to the test with a taste comparison.

As a former test kitchen manager and now a full-time recipe developer, I decided to run a blind taste test. I prepared Chef John’s Homemade Chicken Stock both with and without a bay leaf, and had others taste the two. The difference was subtle but noticeable: the broth with the bay leaf had a slightly herbal, more complex flavor, but it wasn’t a game-changer.

But was that enough? My bay leaf was over a year old and quite small. Another chef pointed out that bay leaves are often underused or misused. 'They need to be toasted and used generously,' says Stephen Coggio, former farmer at The French Laundry and now Executive Chef at Cloud 9 Caterers. 'Dried bay leaves have little impact, whereas fresh California bay leaves are much stronger and should be used carefully.'

To dig deeper, I went back to the kitchen and made the chicken stock again—twice. One batch used a fresh bay leaf, and the other used three dried ones.

Does Adding a Bay Leaf Really Impact the Flavor of Your Recipes?

The contrast between the different tastings was remarkable. The stock without a bay leaf was fine but lacked depth. The one with a single dried bay leaf was subtly more herbal, though not overwhelming. The stock with three dried bay leaves had a stronger, grassier flavor, which some enjoyed, but others (myself included) felt it was too much. The clear standout was the stock made with a fresh bay leaf. It brought a delicate, balanced flavor that we all agreed would be perfect for soups, stews, and sauces.

'Bay leaves are essential in many recipes. They’re the unsung heroes of the herb world, often overlooked but adding a unique layer of flavor that’s hard to replicate,' says Danielle Bennett, also known as Diva Q, a chef and World Champion Pitmaster from Florida, renowned for creating the best barbecue rubs and sauces.

The Final Verdict

Our findings weren’t surprising: the quality of your bay leaves truly matters. Fresh leaves and newer dried ones deliver the best flavor, while old, dried bay leaves lose their potency over time.

I finally understand why my friends who don’t cook often think bay leaves make no difference, while chefs swear by them. It all comes down to the quality of the bay leaves they’re using.

Take a look at the expiration date on your bay leaf jar. If there’s no date or you can’t remember when you bought them, it might be time to replace your supply. You’ll be amazed at how much fresher the new bay leaves taste, and while you’re at it, consider checking your other spices too.