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  • Bay Leaf - Whole
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Product Description

Bay Leaves are the classic laurel leaves mentioned throughout literature as the aromatic wreath of honor placed upon heads of athletes and scholars. It has also been recommended for cooking since the beginning of recorded history.
Bay Leaves are oval and olive green in color when dried. Their time tested flavor and aroma pull together the various ingredients in roasts, stews, and tomato sauces to create a well-blended bouquet of flavors. Common herbs that go with Bay Leaves are oregano, rosemary, and thyme.
Be careful not to keep these leaves (whole or pieces) in the prepared dish since their edges are sharp and can cut internally when ingested. Either use Bay Leaves whole while cooking, and then strain them out, or in crushed/ powder form.
Bay Leaves have been used to fight bacterial and fungal infections. They are also used as insecticides.


Used in pickling, marinating and to flavor stews. Remember, always remove the Bay Leaf before serving.


Whole Bay Leaf

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  1. Excellent spice

    Posted by Glanders47 on 14th Sep 2017

    Bay leaves has really enhanced soups, adobo dishes.

  2. weak aroma and faded color

    Posted by joel goodman on 12th Jan 2015

    I guess they'll work, but the color and aroma seem both subpar.

  3. Bay Leaf Not Just For Cooking

    Posted by Mary Brammer on 5th Nov 2012

    One of the biggest headaches for cooks is trying to keep bugs out of their flour! But if you put a few leaves in your dry flour the bugs will stay out. Be sure to bury the leaves (only takes 2-3 for a 4# bag) at different levels. The leaves do not flavor the flour at all, just remember to remove any leaves in the flour prior to use.
    The bay leaves also work well in other dried foods such as rice.