Bay Leaf Whole, Organic

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Bay leaf is an ingredient in bouquet garni and in garam masala. The herb is widely used in Italian, French and Indian cuisines. In Thailand, bay leaf is combined with cinnamon, cardamom and other seasonings to produce Massaman curry paste.

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quick look

information at a glance

approximate cups to one pound50
originunited states
active compoundsmyrcene, eugenol, lauric acid
plant part usedleaf
why buy dried bay leaf?Flavor of the whole dried leaf surpasses that of the fresh herb and lasts longer.

buying & keeping

general guidelines and tips

storage tipsStore in an airtight container in a cool, dry place.
appearance & aromaDull green, mild aroma.
good vs badWhole bay leaves keep for 3-4 years.


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cosmeticBay leaves are the key ingredient in bay rum cologne.
decorativeAdd to potpourri blends for scent and textural interest.
culinaryUse in soups, stews, roasted meats and vegetables.
householdWhole bay leaves deter pests in pantries and cabinets.
aromaticBay is used in perfumery and aromatherapy products.
safetyRemove whole bay leaf after cooking to avoid getting cut from sharp edges.

some recommendations

other products to love

[ allspice ]


The clove-like flavor of bay leaf pairs well with allspice in stews and braised meat and vegetable dishes.

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[ cumin seed ]

cumin seed

Bay and cumin are partners in the Indian spice blend garam masala.

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flavor profile

bay (laurel) leaf

In terms of flavor character, bay behaves more like a spice than an herb.

culinary companions

It blends well with warm spices like black pepper, clove, allspice and cumin.

what else you should know

bay leaf

Bay is a member of the laurel family that is native to the Mediterranean. Its genus and species name refers to the use of strands of bay leaves worn has headdress by the ancient Greeks as symbols of literary accomplishment. This is why college graduates are called baccalaureates and respected poets are honored as poet laureates.

The herb became a common culinary ingredient to European cooks during the Medieval period, and found its way to early North American kitchens in due course. Bay leaf remains a daily staple in Mediterranean and Middle Eastern cuisines, however, and is also well represented in Filipino adobo.

Whole and crushed bay leaves have a long history of use as a natural deterrent against several common household pests. The lauric acid content in the herb appears to be highly unpleasant to mice, moths and silverfish.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.