Bay leaf

Bay leaf, (Laurus nobilis), leaf of the sweet bay tree (Laurus nobilis), an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean Sea. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form. Bay has been cultivated from ancient times; its leaves constituted the wreaths of laurel that crowned victorious athletes in ancient Greece. During the Middle Ages bay leaves were used medicinally. See also list of herbs and spices.

Chemical and pharmacological properties

Bay leaves are delicately fragrant but have a pungent and bitter taste. They contain approximately 2 percent essential oil, the principal component of which is the monoterpene 1,8-cineole, also called eucalyptol. Other compounds extracted from the leaves include elemicin, d-limonene, eugenol, methyl eugenol, camphene, geraniol, and α-pinene, which together contribute to the leaves’ distinct flavor and aroma.

In the laboratory bay leaf extracts have shown antimicrobial, antioxidant, anti-inflammatory, analgesic, anticonvulsant, and immunostimulatory activities. The extracts also have potent insecticidal and insect-repellent properties. Although not used in Western medicine, whole bay leaves or their extracts are utilized in traditional medicine systems to treat the common cold, lung congestion, digestive issues, high cholesterol, and rheumatism. Essential oils of the leaves are used in manufacturing soaps, perfumes, and other cosmetic products.

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Culinary uses

A popular spice used in pickling and marinating and to flavor stews, stuffings, and fish, the bay leaf forms part of herb mixes including the French bouquet garni and the Catalan farcellet. For many people bay leaves are flavor enhancers, adding to food a rich mix of woody, clove, lavender, eucalyptus, and pine notes. Some experts, however, have questioned the spice’s culinary usefulness, arguing that the leaves do not have much taste and contribute little to the flavor of the finished dish. Differences in the freshness of the leaves used and the conditions under which they were harvested and stored may affect the ultimate flavor profile of bay leaves. Moreover, unrelated or distantly related herbs colloquially called bay leaves may not have the same culinary effect when used in place of L. nobilis leaves. A 1981 study showed that some people cannot smell 1,8-cineole, the main volatile compound in bay leaves; for them, bay leaves may therefore be less impactful when used in cooking.