Bay Leaves Explained — What To Do With Them, Fresh or Dried

Bay leaves are so subtle in flavor, they can seem like the unsung heroes of the kitchen (to the point that they become controversial). But chefs know they are essential. Bay leaves are used in cooking around the world, in recipes from gumbo and birria tacos to chicken and rice. Add a few fresh or dried leaves to a pot of simmering soup or stock to infuse the dish with a subtle herbal, eucalyptus-like flavor and aroma. Here’s what you should know about how to cook with this powerful leaf.

What are bay leaves?

There are two primary types of culinary bay leaves — Turkish and Californian. Turkish bay leaves come from the bay laurel tree (also called true laurel and sweet laurel) that is native to the Mediterranean. The leaves have an oval shape and a mild flavor reminiscent of oregano, thyme, and clove. California bay leaves come from a completely different type of tree, the California bay laurel (Umbellularia californica). These leaves have a slender long shape and a more intense, menthol–like, flavor. Beware of trees that have similar looking leaves and names, but are unrelated to bay laurel. Some are toxic, such as cherry laurel and mountain laurel. 

Can you eat bay leaves?

Yes, leaves from the bay laurel tree (Laurus nobilis) are edible. With that being said, they’re not necessarily pleasant to munch on. The leaves are rather sharp and pointy, especially when dried. Use them to infuse a dish with flavor and then remove the leaves before serving. To skip the step of fishing out whole leaves from a finished dish, use ground dried bay leaves.

What’s the difference between fresh and dried bay leaves? 

Most fresh bay leaves purchased in grocery stores in the U.S. are California bay leaves, while most dried bay leaves are the Turkish variety. According to the Escoffier School of Culinary Arts, “Many of the flavor compounds present in bay leaves are non-volatile — meaning they don’t evaporate as the leaves dry — dried leaves provide just as much flavor as their fresh counterparts.” 

While the leaves are dried to preserve them, this doesn’t mean they can sit in your pantry for decades. Crack a dried bay leaf in half and if it doesn’t release a fragrance, it’s time to toss it and buy a new jar. 

What do bay leaves taste like?

Bay leaves impart dishes with a subtle herbal and floral aroma similar to a combination of thyme and oregano. The flavor may start rather pungent, especially if using fresh leaves, with notes of menthol, but will mellow as it cooks, giving the dish an underlying depth. 

How do you cook with bay leaves?

Bay leaves take time to release their flavor, so are best used in slow-cooked recipes like soups, stews, braised meats, rice, and roast chicken. The leaves are also commonly found in a bouquet garni, a bundle of herbs (often parsley and thyme) that is tied together and added to a simmering pot of stock. If substituting fresh leaves for a recipe that calls for dried bay leaves, use half the amount called for.