Ingredient guide / Culinary herbs
Bay leaf: flavour, uses and substitutes
Savoury and aromatic with a resinous edge.
Laurus nobilis
Download this card (PDF)Whole ingredient guide as PDF
Card: A5 landscape, 0.2 MB · Whole guide: 45 pages, 6.8 MB · with MenuTome watermark
Three identifying features
- Firm elongated elliptical leaves
- Dark green with slightly wavy edges
- Savoury resinous scent
Fresh or dried?
Fresh leaves differ from dried ones; start with one leaf.
When should it go into the pan?
Simmer in liquid and remove the whole leaf before serving.
What does it go with?
Stock, lentils, tomato sauce and braises.
Cuisines & dish ideas
Try French-style stocks, Mediterranean tomato sauces and central European lentils.
What can replace it?
A little thyme gives a different herbal note; omission is also an option.
How should it be stored?
Refrigerate fresh leaves; dry completely and seal for longer storage.
Recipes using it
The ingredient list names this herb or spice. Check the recipe for fresh or dried form and quantity.
Sources and notes
Sources
- NC State Extension · Laurus nobilis · Accessed 2026-10-25
- BZfE · How-to Kräuter · Accessed 2026-10-25
Image: AI-generated (OpenAI). Image note: The illustrations were created with AI. They show culinary ingredients and are not a guide to identifying wild plants.