What Does a Bay Leaf Actually Do?

If you’ve ever followed a soup or stew recipe, chances are it called for a bay leaf. Usually just one, added quietly and removed just as quietly. No chopping. No measuring. And yet, nearly every serious cook insists it matters.

So what is a bay leaf — and what does it actually do?

What Is a Bay Leaf?

A bay leaf is the aromatic leaf of the bay laurel tree (Laurus nobilis), an evergreen native to the Mediterranean region. These glossy, oval-shaped leaves have been used for thousands of years in both cooking and culture.

(Yes, it’s the same plant that inspired the laurel wreaths worn by ancient Greek and Roman scholars and athletes.)

Only Mediterranean bay laurel is used in cooking. Other plants called “bay,” like California bay, are far more pungent and not interchangeable.

Bay laurel trees thrive in warm, coastal climates and are commonly grown in:

• Italy

• Greece

• Turkey

• Spain

• France

Today, bay leaves are cultivated around the world, but their culinary roots remain firmly Mediterranean.

At Anderson’s Market, the bay leaves you’ll find are typically dried, which concentrates their flavor and makes them ideal for long, slow cooking.

The Origins of Bay Leaves in Cooking

Bay leaves have been used in food since ancient times, particularly in Greek and Roman kitchens. They were valued not only for flavor, but also for their believed digestive and preservative properties.

Historically, bay leaves were added to:

• Stews and broths

• Beans and grains

• Meat dishes

  
  

Their role is not to dominate a dish, but to add structure and balance, something early cooks understood instinctively.

That philosophy still holds today.

What a Bay Leaf Actually Does

Bay leaves don’t taste especially pleasant on their own. In fact, biting into one is bitter and sharp (and not recommended). But when gently simmered, bay leaves release subtle aromatic compounds that enhance other ingredients.

Think of a bay leaf as the background music of cooking, not typically noticeable until it’s not there.

They help:

• Add depth to savory dishes

• Balance acidity (especially in tomato-based recipes)

• Soften sharp flavors like garlic or onion

• Create a more rounded, finished taste

  
  

Without it, soups and sauces can feel flat. With it, everything feels more intentional.

Where Bay Leaves Work Best

Similar to the ancient roots, bay leaves shine in dishes that cook slowly:

• Soups and stews

• Braised meats

• Beans and lentils

• Stocks and broths

• Tomato sauces

They need time to do their work, which is why they’re rarely used in quick sautés or fast-cooking dishes.

Fresh vs. Dried Bay Leaves

We’re often asked whether fresh bay leaves are better than dried. The answer: they’re just different.

• Dried bay leaves are more concentrated and slightly woodsy — ideal for classic comfort cooking.

• Fresh bay leaves are brighter and more herbal, with subtle eucalyptus notes.

As a general rule, one dried bay leaf equals about two fresh.

Why You Always Remove Them

Bay leaves never soften as they cook. They stay firm and can even have sharp edges, which is why recipes always instruct you to remove them before serving.

By then, they’ve already done their job.

The Takeaway

Bay leaves aren’t meant to stand out, they’re meant to support. They quietly elevate dishes, adding depth, balance, and a sense of completeness that’s hard to replicate with anything else.

So the next time a recipe calls for one bay leaf, don’t skip it. It’s doing more than you think.