Did you ever wonder why people remove that leaf from their soup? What would happen if you ate it? This post takes a closer look at bay leaves, where they come from, what forms they come in, how to cook with them, and suitable substitutes for bay leaves. We’ll also answer the question, “Are bay leaves poisonous?”. Let’s find out!
Where Do Bay Leaves Come From?
The bay leaf is an herb that comes from a tree called Laurel Nobilis. It is native to the Mediterranean region. Many people think of bay leaves as poisonous but it is the only member of the Laurel plant family that is safe to consume.
Can You Eat Bay Leaves?
The simple answer is yes, but after cooking, bay leaves maintain a tough texture so they are often removed from the dish prior to serving. Are bay leaves poisonous? No, but due to the tough texture eating the cooked bay leaf is not recommended because it may be a choking hazard or be difficult to digest.
Bay Leaves in Cooking
Bay leaves are commonly used in cooking and are a source of folate, vitamin A, and many minerals. Bay leaves give dishes a distinct flavor that is a cross between mint, black pepper, and tree pine. This herb gives flavor without the need for added salt.
Dried Bay Leaves
Dried bay leaves are found in the spice aisle in the grocery store. When dried, bay leaves lose a lot of their strong flavor. They bring a nice subtle flavor to soups, stews, and sauces. Think slow cooker meals. Leave the leaf in the pot during cooking and remove it before serving. Two (2) dried leaves are equivalent to 1 fresh leaf.
Fresh Bay Leaves
If the store carries them, fresh bay leaves will be in the produce section with the packaged herbs. They have a very strong flavor compared to dried leaves and can be overpowering. Be careful how long you leave it in your dish. Adding it early for a short time or toward the end and removing it before serving is suggested.
Ground Bay Leaves
Ground bay leaves eliminate the need to remove the leaf before serving. If you have a grinder you can make your own, but remember the texture can be tough even when cooked so you’ll want a fine grind.
The flavor intensifies during cooking so use just a small amount and taste test about an hour before serving. You can always add a little more if needed. ⅛ to ¼ of a teaspoon is about equivalent to one dried leaf.
Is There a Bay Leaf Substitute?
Bay leaves have a distinct flavor resembling a blend of mint, black pepper, and pine. No other herb or spice matches it exactly. You can use oregano or thyme as substitutes for bay leaves but these herbs have their own flavor profiles.
Dried basil is another bay leaf alternative. Fresh basil will not give you the same result, but when dried the flavor profile does compare to the bay leaf. When in doubt, leave it out.
Bay Leaf Recipes
Cooler weather is upon us and that means soup season. This mushroom soup recipe is the perfect way to kick off soup season. Its savoriness compliments the aromatic flavor of the bay leaf. Feeling more like having stew?
This hearty beef stew recipe will fill you up. This recipe also includes helpful tips on how to reduce the potassium content of the dish for those of you watching your potassium intake.
You can add a bay leaf to any of your soups, stews, or sauces. Just remember, a little bit goes a long way. Cooking with the whole dried leaf is probably the simplest way to add flavor to your dishes.
Remember, bay leaves are not poisonous but don’t forget to remove the leaf prior to serving (or use finely ground bay leaves and don’t worry about it). For more information on using herbs and spices to reduce sodium intake check out this blog post.
