- Lauraceae
- Leaf, whole dried
- Mediterranean
- Whole dried leaves
Bay Leaf
Laurus nobilis
Select sizeThe plant
Bay comes from an evergreen Mediterranean tree with glossy, leathery leaves. The dried leaf slowly releases its aroma into food and infusions.
What's in it
Cineole and eugenol are natural aromatic compounds that help give bay its distinctive smell. Tannins are compounds that can create a slightly dry feeling in the mouth. Flavonoids are plant compounds also present in many everyday foods.
Cineole
Also called eucalyptol. The dominant volatile, up to half the oil.
Eugenol
The clove note underneath. Shared with clove and allspice.
Linalool
The floral edge, also found in lavender and coriander.
Sesquiterpene lactones
Bitter principles concentrated in the leaf.
How it works
Warming after-meal tradition: Bay leaf has a longstanding place in foods and infusions enjoyed after heavier meals. Herbal traditions value it as an aromatic digestive herb. Flavour released by warmth: Steeping or cooking draws fragrant compounds from the leaf into the liquid, giving it its warm, savoury character. Everyday appeal: Bay brings a familiar kitchen herb into an enjoyable after-meal routine, with a rich Mediterranean food and herbal heritage.
In the tradition
Bay has been used in Mediterranean cooking and traditional wellness for thousands of years. In ancient Greece and Rome, laurel wreaths represented honour and achievement.
The expression “resting on your laurels” comes from the same laurel tree that gives us culinary bay leaves.
- 1Steep 1–2 tsp of dried bay leaf in 250ml hot water, covered, for 8–10 mins, then strain.
- 2Drink 1–2 cups daily.
- Use the true culinary bay species Laurus nobilis.
- Whole leaves remain tough after cooking and should be removed before eating.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare bay leaf?
Bay Leaf is steeped as an infusion. Steep 1–2 tsp of dried bay leaf in 250ml hot water, covered, for 8–10 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is bay leaf?
Bay Leaf (Laurus nobilis) belongs to the Lauraceae family; the leaf is used. Origin: Mediterranean. A warming aromatic leaf traditionally added to slow-cooked food and after-meal herbal preparations.
How should I store dried bay leaf?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
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