The bay leaf is an aromatic leaf commonly used as a herb in cooking.
A popular spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole.
When using bay leaves in cooking, remember to always add them whole at the beginning of cooking and remove them before serving as they are meant to infuse the dish with their subtle flavor rather than be eaten; use them in dishes that cook slowly like stews, soups, braises, sauces, and stocks; a couple of leaves per dish is usually enough, and consider crushing or slightly tearing them to release more flavor; if using fresh bay leaves, they will have a stronger flavor than dried ones; and always remove the bay leaves before serving.