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Bay leaf

A bay leaf is an aromatic leaf used as a culinary herb and spice, most commonly from the bay laurel, *Laurus nobilis*.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

A bay leaf is an aromatic leaf used as a culinary herb and spice, most commonly from the bay laurel, *Laurus nobilis*. The term can also refer to leaves from several other plants used similarly in cooking. In Canada, bay leaves are a common pantry spice widely used in home cooking and commercial food preparation.

Definition

Bay leaf is a general culinary term for aromatic leaves used to flavour food. In many contexts it specifically means the leaf of bay laurel, *Laurus nobilis*.

Botany and sources

The best-known bay leaf comes from an evergreen shrub or small tree in the laurel family, native to the Mediterranean. Several unrelated species are also marketed as bay leaves, including California bay laurel and Indian bay leaf.

Culinary uses

Bay leaves are used in soups, stews, sauces, pickles, marinades, stuffing, and fish dishes. Their flavour is subtle and fragrant, and the leaves are usually removed before serving.

Traditional and other uses

Bay leaves have a long history of medicinal and household use. They have also been used as insect repellents and in entomological killing jars.

Key facts

  • Bay leaves are used for aroma and flavour rather than as a main edible ingredient.
  • The most common culinary bay leaf comes from *Laurus nobilis*.
  • Other plants also produce leaves sold as bay leaves in different regions.
  • Bay leaves contain aromatic essential oils that contribute to their scent and taste.
  • Bay leaves are commonly removed from food before eating because the leaf itself is tough.
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Canadian context

Bay leaves are a common pantry spice in Canada and are widely used in Canadian home cooking and commercial food preparation.

Frequently asked questions

What plant does bay leaf usually come from?
Most culinary bay leaves come from bay laurel, *Laurus nobilis*.
Is bay leaf a herb or a spice?
It is commonly treated as both: a culinary herb when fresh and a spice when dried.
Why are bay leaves removed from food?
They are usually removed because they stay stiff and do not soften much during cooking.
Are all bay leaves from the same plant?
No. Several plants are sold as bay leaves, but *Laurus nobilis* is the most common source.
What does bay leaf taste like?
It has a mild, fragrant, slightly bitter flavour rather than a strong direct taste.
Where is bay laurel native to?
Bay laurel is native to the Mediterranean region.

References

  1. Britannica — https://www.britannica.com/topic/bay-leaf
    Supports: Bay leaf as *Laurus nobilis*, its Mediterranean origin, flavour, and culinary uses.
  2. McCormick Science Institute — https://www.mccormickscienceinstitute.com/resources/culinary-spices/herbs-spices/bay-leaf
    Supports: Bay leaf or bay laurel as a culinary herb from *Laurus nobilis* in the Lauraceae family.
  3. North Carolina State University Plant Toolbox — https://plants.ces.ncsu.edu/plants/laurus-nobilis/
    Supports: Bay laurel as an evergreen tree or shrub native to the Mediterranean Basin.
  4. Wikipedia — https://en.wikipedia.org/wiki/Bay_leaf
    Supports: Other plants referred to as bay leaf and uses such as insect repellent and killing jars.