Bayleaves 101
What's the point, are they a scam, and can you actually tell a difference?
My friend, who is also a proficient chef, asked a fabulous question the other night around the dinner table — “what’s the actual point of bayleaves anyhow?”.
It’s a great question! And I used to ask myself the same thing, but I only ever found out the answer because I was writing a recipe on homemade bone broth and the fact that I did NOT know the purpose of the “bayleaf” haunted me.
What are bayleaves?
Bayleaves are an aromatic leaf from the Lauraceae plant family, also known as the laurel tree (the same plant used in ancient Rome for celebratory wreaths). They originate from the land bordering the Mediterranean sea and thrive in coastal regions, including parts of Asia and Africa.1
They have been used for both culinary and medicinal purposes for a very long time, and there are many different types of bayleaf plants, including but not limited to the bay laurel, California bay tree and Indian bay tree, which all vary in taste.2
Why do we cook with bayleaves?
Bayleaves are most commonly used in stocks, broths, braises, curries, stews, and pots of legumes and grains. They not only enhance the quality of one’s dish by layering a depth of aromatic and almost grassy flavor (think a cinnamon stick mixed with a fresh sprig of thyme), but they also enhance the quality of your dish health-wise.
They are anti-inflammatory, antimicrobial and antioxidant, which are not only currently beneficial to your health, but were also used to help preserve food in ancient cultures. Additionally, they were historically stored in tubs with grains and legumes to help repel insects due to their high make-up in essential oils.
But above all else, they promote overall healthy digestion and are often added to cuts of meat or pots of legumes that are cooked at low and take time to break down.
Which bayleaf do we use in modern-day cooking?
The most common bayleaves used in modern cooking are Turkish bay leaves.
Are they better fresh or dried?
The fresher the better! You will taste a difference in quality, I promise. If you get the chance to use fresh bayleaves, you’ll know what I’m talking about. As dried herbs are far more concentrated, use three parts fresh for every one part dried. So instead of placing one dried bayleaf in your stock, add three fresh ones. This ratio goes for all herbs.
Are bayleaves poisonous if eaten whole or did my Mom lie to me?
No, you will not die if you eat a whole bayleaf!! Yes, my mom lied to me. If you were to eat one hole, the taste would be most unpleasant; they are bitter, tough and quite aromatic again due to their high make up of essential oils. Your taste buds will for sure not be happy, and you may have a stomach ache.
Got questions? Or comments? Write below!
With joy,
Amanda H.
xoxo & bon appétit
My first time getting to see a bayleaf plant was on the West coast in India. My friend’s parents had a beach house and they had a flourishing, beautiful bayleaf bush in their back yard.
Information sourced from https://www.britannica.com/topic/bay-leaf.
Fascinating! I had no idea the differences.