– 2 bay leaves

Herbs & SpicesYear-round. Bay laurel grows continuously as an evergreen, though leaves are typically harvested and dried for maximum flavor concentration and longer shelf life.

Bay leaves contain vitamin A, vitamin C, and minerals including iron, magnesium, and manganese, though they are used in quantities too small to contribute significantly to daily nutritional intake.

About

Bay leaf, derived from the laurel tree (Laurus nobilis), is an evergreen shrub native to the Mediterranean region. The leaves are glossy, elongated, and dark green, measuring 1-3 inches in length. When dried, they develop a leathery texture and intensify in flavor. Bay leaves possess a subtle, slightly floral and peppery taste with notes of mint and earthy undertones. The flavor is more aromatic than pungent, and becomes more pronounced during cooking as essential oils are released into surrounding liquids. Mediterranean varieties are distinguished by their more robust flavor compared to California bay laurel (Umbellularia californica), which is stronger and more peppery and should be used sparingly as a different species.

The leaf contains essential oils including eucalyptol, which contributes to its characteristic flavor profile and mild medicinal properties traditionally associated with digestive benefits.

Culinary Uses

Bay leaves are a foundational aromatic in French and Mediterranean cuisines, typically used to infuse soups, stocks, stews, and braises. They are a key component of the bouquet garni, a traditional French herb bundle used for poaching and slow-cooking applications. Bay leaves are also used in pickling brines, court-bouillon, and rice dishes. The leaves are generally removed before serving, though they may be consumed if finely crumbled. Bay leaves pair well with robust meats, legumes, and tomato-based sauces, and are essential in dishes like bouillabaisse, cassoulet, and Spanish cocidos.

Forms & Preparations

  • Dried leaves — Whole, dried Mediterranean bay laurel leaves; the standard culinary form with concentrated flavor, used in stocks, soups, and braises.
  • Fresh leaves — Green, freshly picked leaves from the laurel tree; more delicate than dried with brighter flavor; typically used in bouquet garni or fresh infusions.
  • Crumbled or ground — Dried bay leaves broken into small pieces or finely ground; useful for spice rubs, marinades, and dishes where whole leaves cannot be easily retrieved.
  • Bay leaf powder — Finely ground dried bay leaves; concentrated form used in spice blends and rubs, though less common than whole or crumbled forms.

Substitutes

  • Unknown — Use fresh thyme sprigs or dried thyme at a 1:1 ratio by weight for a woodsy alternative, though the flavor profile differs and lacks the subtle floral notes of bay.
  • Unknown — Substitute 2-3 crushed juniper berries for one bay leaf when a more piney, gin-like note is desired; use sparingly as the flavor is more assertive.
  • Unknown — Use dried oregano at half the quantity of bay leaves for Mediterranean-style dishes; adds herbaceous peppery notes but less subtle aromatic depth.
  • Unknown — Substitute at equal weight to bay leaves for a milder, sweeter herbal note; works well in soups and stews.

Recipes Using – 2 bay leaves (2)

RCI-SP.004.0061.001

Carne Guisa

Puerto Rican beef stew

RCI-RC.001.0120.001

Matar Pulao

Peas pilaf