What Are Bay Leaves — And Do They Actually Serve a Purpose?

Bay leaves are a bit of a mystery. They're a staple in any seasoned cook's spice collection — but why exactly? Here’s everything you need to know about this controversial herb:

What Are Bay Leaves and How Do They Taste?

A bay leaf is simply a leaf from the laurel tree, often used whole, dried, or ground in cooking.

Bay leaves have a strong, pungent flavor and remain rigid even after being cooked for a long time. They’re typically not meant to be eaten whole.

They can be recognized by their distinct herbal and subtly floral aroma, which is reminiscent of thyme and oregano.

What Do Bay Leaves Actually Do?

The purpose of a bay leaf is to enhance and deepen the flavors in a dish. However, there has been some debate in recent years about whether this humble leaf is truly pulling its weight.

In 2016, Kelly Conaboy sparked a heated debate with a bold article titled "The Great Bay Leaf Conspiracy."

'What does a bay leaf taste like? Nothing,' she wrote. 'What does a bay leaf smell like? Nothing. What does a bay leaf look like? A leaf. How does a bay leaf behave? It behaves just like any other leaf you’d find outside your apartment, dropped into your soup. People say, "Boil a bay leaf in water and taste the water to find out what it tastes like." No.'

Ouch.

I've always been a supporter of bay leaves, though I’ve never really questioned why. These fragrant leaves just seem to belong in specific soups, stews, and sauces. It’s just part of life — or is it?

While I genuinely believe bay leaves bring a unique depth of flavor that’s missing without them, my underwhelming palate and tendency to be influenced by suggestion might make me the wrong person to weigh in on this debate.

That's why I turned to the experts for answers.

'I think they're pretty useless,' said Hayley Sugg, former associate editor at Dinogo. 'A coworker at Cooking Light once told me you need to use a LOT, so I tried adding about 10 bay leaves to a soup. I couldn't taste a difference.'

Kimberly Holland, senior editor at Southern Living and author of Collagen Handbook: Recipes for Natural Living, shared a similar opinion (though less fervently): 'I also think they're pointless, but then again, I've probably never used a bay leaf that was less than 3 years old since I hardly ever use them.'

Not everyone shared the anti-bay leaf sentiment, though.

'Your stew or sauce won’t be ruined without them, but they do add a little extra something,' said Jaime Milan, former digital editor at EatingWell.

I tend to agree with Darcy Lenz, a senior editor at Dinogo, who offers this thoughtful perspective on bay leaves: 'I know many in the food world dismiss them as unnecessary, but while they might not steal the spotlight in your dish, I wouldn't label them as useless either. Bay leaves don’t overwhelm your senses with a bold aromatic punch, but if you add them to a slow-simmering soup, stew, or braise, they provide a subtle flavor layer that adds a bit more depth to your cooking.'

So, no, they won't make or break your meal, but they can definitely add a layer of complexity. And considering all it takes is tossing a couple of leaves into the pot, why not? (Though, if you're working with that same tin of store-brand bay leaves you've had through your last four moves, don’t expect miracles in terms of flavor.)

Here’s the thing: Bay leaf enthusiasts and skeptics probably won’t settle this debate anytime soon. But, if tossing a couple leaves into a recipe can make a slight improvement, why not give it a try?

Fresh Bay Leaves vs. Dried Bay Leaves

Fresh bay leaves offer a stronger flavor boost, but they only last about a week when stored properly (in a sealed bag in the fridge).

On the other hand, dried bay leaves can remain usable for several years if stored in an airtight container in a cool, dark place.

How to Use Bay Leaves

Using bay leaves is incredibly simple. Just toss a few into your next slow-cooked soup, stew, or pasta sauce. As the dish simmers, the leaves will gradually release their herby flavor into the mix.

Can Bay Leaves Be Eaten?

Yes, the bay leaves available at your local grocery store are completely safe to eat.

However, some laurel leaves are toxic, which has fueled the misconception that bay leaves are dangerous to consume.

If you’ve eaten a bay leaf (whether by accident or not), there’s no need to worry: the toxic laurel leaves are never sold for cooking purposes.

That said, even though bay leaves are technically edible, it’s best not to eat them. They’re quite rigid and, unlike other edible leaves, they don’t soften much as they cook.

In essence, bay leaves are just leaves, and their taste is exactly what you'd expect from leaves. Use this info however you like.

Bay Leaf Alternatives

If you’re out of bay leaves, no need to panic. A teaspoon of thyme or oregano per bay leaf will give you the same herbal, floral flavor.