Why Bay Leaves Are Essential in Everything From Curry to Dessert
Often overlooked or misunderstood, bay leaves are a vital ingredient in so many dishes.
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Ask a chef what some of the most overlooked but often-used ingredients are, and you'll hear bay leaves topping the list time and time again. This versatile herb is in so many recipes but may be neglected or misunderstood by home cooks. If you have a jar of bay leaves on your spice rack that you rarely use, it's time to take it down—you should be adding this powerhouse ingredient to soups, braises, curries, and even desserts. Learn more about bay leaves, including how to incorporate them into your cooking, according to experts.
Meet Our Expert
Vandana Sheth, RDN, CDCES, FAND, author of My Indian Table: Quick & Tasty Vegetarian Recipes
Adele Ledet, chef-instructor at the Auguste Escoffier School of Culinary Arts
Related: There's More to Nutmeg Than Eggnog and Pumpkin Spice—Here's How to Use It Year Round
What Are Bay Leaves?
Bay leaves come from the bay laurel tree (Laurus nobilis), native to the Mediterranean. They are aromatic leaves with many culinary applications that have been used for thousands of years, usually in their dried form to enhance the flavor of food. They are dark green when fresh and olive green when dried. The leaves of laurel trees are elliptic-shaped with sharp, pointy ends.
Other names for the bay leaf are Lauraceae, bay Laurel, or sweet bay.
Aroma and Flavor
The thick leaves give a herbaceous aroma similar to oregano and thyme, yet fragrant, sweet, and resinous like balsam with warming tones of clove and pepper. "Given their aroma, it is no surprise that their relatives are sassafras and cinnamon," says Adele Ledet, a chef-instructor at Auguste Escoffier School of Culinary Arts.
Bay leaves add a depth of flavor that is floral and herbal yet also bitter and earthy.
How Bay Leaves Are Used In Cooking
Bay leaves are used in cuisines all over the world, including those in Europe, the Middle East, the Mediterranean, Southeast Asia, the Caribbean, the Americas, and beyond, says Ledet. She is of Native American, African, and Creole descent and says bay leaves are ingrained in the essential flavors of her cuisine history.
“Bay leaves are used not only for their aromatic properties but also to enhance the flavor and complexity of dishes,” says Ledet. The flavor compounds are tied to the oil, which are elevated when heated, imparting a fragrant aroma. Accordingly, says Ledet, bay leaves help balance the flavors in dishes by adding a touch of bitterness and acidity, which can cut through richness and enhance other flavors. Plus, their aromatic compounds can help neutralize undesirable tastes, resulting in a more balanced and enjoyable dish.
Bay leaves add an essence of authenticity to recipes that give depth of flavor with both herbal and aromatic notes. She cites Creole dishes with complex flavors like gumbo, jambalaya, and dirty rice, as an example. "Home chefs should rely on bay leaves as the missing ingredient when attempting to elevate an otherwise monotonous dish," she says.
Bay leaves work particularly well in slow-cooked recipes, says Vandana Sheth, RDN, CDCES, FAND, a plant-based dietitian and author of My Indian Table: Quick & Tasty Vegetarian Recipes. Here are some of the most common culinary applications for bay leaves:
Stews
Lentils
Soups
Curries
Rice dishes
Sauces
Braises
Desserts: The fun doesn’t stop with the savory. Bay leaves can be used in desserts like panna cotta, pound cakes, cookies, and creams. Bay leaves impart a minty, aromatic element that adds a layer of dimension to the overall sweetness of the confection.
Drinks: Bay leaves are also used in liqueur and variations of rum, gin, and vodka, Ledet says, further commenting that the leaf is increasing its popularity in zero-proof cocktails.
Other Uses for Bay Leaves
Bay leaves contain a natural aromatic compound called eugenol. "It possesses antimicrobial properties, which means it can inhibit the growth of certain bacteria and fungi, aiding in food preservation," explains Ledet. Bay leaves can be placed in dry storage pantries with items like grains, flour, beans, and legumes to repel insects, she says. Bay leaves are often also added to pickling brines, fermented foods, marinades, or rubs for curing or smoking techniques not only to add flavor but to inhibit spoilage.
Types of Bay Leaves
Not all bay leaves create the same flavor infusion. "Different species of bay leaves differ in size, shade of color, and flavor," says Ledet. She explains the main types of bay leaves:
Turkish bay leaves: These bay leaves, also known as Laurus nobilis, Mediterranean bay leaves, or sweet bay, are considered true bay leaves and are shorter and rounder. These leaves are green and have a mild herbaceous and menthol flavor. They are great in marinades, sauces, pickling brines, and roasts, as well as soups, stews, and rice dishes.
Indian bay leaves: Other common names for this type of bay leaf include Cinnamomum tamala, tejpat, tejpatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum. These leaves are longer and wider, olive green, have three veins the length of the leaf, and are mildly fragrant in flavor, similar to cinnamon. Indian bay leaves—native to India, Nepal, and Bhutan—are used in dishes like curries, meat stews, lentils, potatoes, and biryani. These bay leaves are the main ingredient in garam masala, a popular Indian blend of spices that also features nutmeg, cloves, cinnamon, mace, cumin, coriander, and more.
Indonesian bay leaves: Also known as daun salam or Indonesian laurel, these bay leaves are native to Southeast Asia. They are lightly aromatic, earthy, and citrusy. The leaves are longer, a bit rigid throughout, and brown and green in color. Not very fragrant in aroma, the flavor compounds awaken when cooked. They are used in sauces, coconut milk, curries, soups, stews, fish, and fried rice.
West Indian bay leaves: Native to the Caribbean, these also go by the names West Indian bay tree, bay rum tree, wild cinnamon, and ciliment. Their flavor is intense and spicy, with warming notes of cinnamon, clove, nutmeg, vanilla, and cardamon. The leaves vary in size and are thick and shiny, with variations in green tones. The darker the leaf, the more robust in flavor. Some dishes like oxtail stews, jerk chicken, callaloo, dumplings, rice and peas, and pelau. They are uniquely used in sweet dishes like porridge and plantains. The leaves are also used in tea, some with blends of hibiscus as in sorrel, lemongrass, or even chocolate.
Mexican bay leaves: Native to southern North America—mostly Mexico, hence the name—aliases for these bay leaves include Mexican bay, false laurel, laurel de la sierra, or mountain laurel. The leaves are thin and long, leathery and green, and the flavor is milder and more subtle than the other bay leaves. They are used in braises, adobo sauces, birria, and pozole as well as meat dishes like soups and stews.
California bay leaves: Originating from a native tree to the western United States, these are sometimes called California laurel or Oregon myrtle. California bay leaves are long and thin with a blade-like shape. The mature leaves have a robust and pungent flavor with notes of eucalyptus, camphor, and nutmeg. The young leaves are sweet and tender and can be easily eaten raw. Young leaves can be added to salad and used to make sauces, pickling brines, soups, and stews.
Can You Eat Bay Leaves?
Many people believe bay leaves are not safe to consume; some even say they are poisonous. This is not true. Rather, it's because of their texture and pointy ends that you want to discard them before serving a dish, and most recipes call for this. Bay leaves do not soften during cooking, so they are removed to avoid the rigid and sharp texture that can lead to choking, Ledet says. Sheth agrees, calling them tough and somewhat unpleasant to eat.
Substituting Other Herbs For Bay Leaves
Since bay leaves have a unique flavor, it is hard to find a good substitute says Sheth. If you’re in a pinch, try using thyme or oregano in place of bay leaves.
If a recipe calls for one type of bay leaves, but you can only source another variety of bay leaves, feel free to make the swap and work with the varietal of bay leaves you have on hand.
Shopping for Bay Leaves
If you’re buying whole bay leaves for the first time (bay leaves are also sold in powdered form) or need a refresher, consider these helpful guidelines from Sheth and Ledet.
When buying bay leaves, look for whole bay leaves that have no discoloration, tears, or holes. (This rule applies to the packaging as well; make sure it is intact, with no tears, holes, damage, or moisture.)
Buy organic bay leaves if possible to avoid any harmful chemicals or pesticides; our experts say organic bay leaves also tend to be more robust in flavor and aroma.
Upon smelling the bay leaf, it should have strong aromas of eucalyptus, mint, and spice. Keep in mind that larger leaves usually have more aroma and flavor.
The texture of bay leaves is smooth and leathery, so avoid any dry, soft, or brittle leaves.
Storing Bay Leaves
Often, bay leaves are sold in a glass or plastic spice jar. If you buy them in bulk in a bag, transfer them to a jar or other airtight container.
Store them in a dark and cool place to maintain freshness and potency for up to six months. Exposure to heat, moisture, and direct sunlight can cause the leaves to lose their flavor more quickly.
To increase the shelf life and ensure the freshest flavor, store bay leaves in the freezer for up to three years. If bay leaves are frozen, they retain almost as much flavor and aroma as a freshly opened jar or package of bay leaves.
To keep track of the freshness of your bay leaves, label the container with the date of purchase or the date they were harvested if that information is on the original packaging.
To check for freshness, crumble a dried leaf. The leaf should release a pungent and herbaceous aroma. If there is no aroma or a very faint aroma, the leaves have lost their potency and should be discarded.
Periodically check the leaves for mold, discoloration, and off odors—discard any affected leaves.
Read the original article on Martha Stewart.
