Do Bay Leaves Really Add Flavor? What They Do, What They Taste Like, and If They Matter in Cooking

Is it just us, or has there been a lot of hating on bay leaves recently? If you’ve ever fished a dry, leathery leaf out of your soup or stew, you’ve met the bay leaf, an ingredient that rarely takes center stage. To all the skeptics out there, we performed a test - does the bay leaf make a difference in cooking? Does it actually have flavor? The answer is a resounding... well, read on to find out!

First, what Is a Bay Leaf?

A bay leaf is the aromatic leaf of the laurel tree (Laurus nobilis), an evergreen native to the Mediterranean region. These trees belong to the Lauraceae family, which also includes cinnamon and sassafras. Sassafras is where Gumbo file comes from, a foundational flavor in creole cooking.

Does Bay Leaf Add Flavor? And If So, What Does It Taste Like?

It’s the question everyone asks — does bay leaf actually do anything? The answer: absolutely, yes. 100%. There’s no denying it.

To prove it, we did a simple test. We simmered five bay leaves in a small pot of water for about five minutes, then let them steep. What we discovered was surprisingly clear.

• Color: The change is immediate. The water takes on a pale golden tint, hinting that something aromatic has infused beneath the surface.

• Aroma: Bring the pot to your nose, and it’s unmistakable. Heck, even be on the other side of your kitchen. This simmering pot of bay leaf water has an aroma that we may use to fragrance our house when we have guests! There’s a woodsy, pine-like, slightly earthy scent — even a touch of something herbal and minty (though bay leaf isn’t part of the mint family). It smells like a walk through an Oregon forest in October — crisp, green, and grounding.

• Flavor: Tasting the bay leaf water reveals why bay leaves are loved by cooks around the world. The flavor is herbal, slightly bitter, faintly floral, and warmly aromatic, with a whisper of pine. Picture this... oregano having a baby with thyme. But then it comes out with red hair and you realize there's a little spearmint in the family genes! It’s the same deep note that makes a beef bourguignon or slow-simmered tomato sauce taste layered and complete.

  
  

Bay leaf brings a subtle umami quality, that hard-to-define savory essence that lingers on your tongue even after the sip is gone. The bay leaf doesn’t shout; it hums in the background. But once you’ve tasted the difference, you’ll never leave it out again.

Bay leaves come in fresh or dried forms, and while fresh leaves are slightly more floral and vibrant, both impart a similar savory depth when cooked. Dried bay leaves are more common and have a subtle, woodsy aroma that releases slowly as they simmer.

Best Dishes to Cook with Bay Leaves

One of the golden rules of cooking with bay leaves: you don’t eat them. They’re tough, fibrous, and indigestible, so they’re typically added whole during cooking and removed before serving—like a secret ingredient that leaves its magic behind. Bay leaves shine in long-cooked dishes, where time allows their oils and aromatics to infuse into the food. Try them in:

• Tomato-based stews and sauces (think Bolognese or marinara)

• Braised or roasted chicken

• Beef stews and pot roasts

• Pulled pork

• Soups and chowders

• Lentil or bean dishes

• Rice pilaf and biryani

• Homemade stocks and broths

Even a single bay leaf can elevate a dish, rounding out flavors and adding a subtle complexity you’d miss if it were gone. We always add several to our dishes.

Fun Facts About Bay Leaves

The humble bay leaf is actually magnificent when you learn a bit more about it.

• A symbol of victory: In ancient Greece and Rome, laurel wreaths made from bay leaves were worn by champions and poets.

• A natural insect repellent: Dried bay leaves in pantry containers can help keep moths and bugs away.

• Multiple varieties: Not all “bay leaves” are created equal—California bay leaves (from Umbellularia californica) are much stronger and more eucalyptus-like than the Mediterranean type.

• Aromatic oils: The same essential oil that flavors your stew is used in perfumes and even massage oils.

The Leaf That Can Be Your Culinary Ace

The bay leaf is a culinary essential. It’s a simple, ancient herb that adds an understated yet very important flavor to the world’s most comforting dishes. Next time you simmer a pot of soup or braise a roast, try it yourself. Make one stew without bay leaves and see if your dish falls a little flat. It's a good test!

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