Whole Bay Leaves, Laurus nobilis, are the aromatic, flavorful leaves taken from the bay laurel tree. They are also called bay leaf, bay leaves, whole bay leaf, or bay leaves whole, and colloquially as true laurel, sweet bay, or bay herb.

Bay leaves are rarely used fresh. Dried bay leaves have a more pleasant, sweeter taste than fresh. These leaves will continue to flavor a dish as long as they are in it; to moderate their flavor, remember to remove bay leaves from a dish.

Whole Bay Leaves are regularly sought after by: 

• seasoning companies; 
• independent spice shops; 
• olive oil shops; 
• pickling and fermentation businesses; and 
• businesses that manufacture sauces, marinades, and coffee or tea

There are approximately 132 bay leaves per ounce.

We also have Ground Bay Leaves available. 

Flavor Profile

Whole Bay Leaves are peppery, bitter, grassy, and pungent with a menthol undertone.

How To Use

Whole Bay Leaves are a staple ingredient in Mediterranean cuisine and are also found in many Armenian, Greek, North African, and Turkish dishes. In Europe they're typically added to soups, stews, pickles, and fish and meat marinades. French chefs add them to their popular bouquet garni blend and bouillabaisse. In Moroccan cuisine, bay leaves are added to pickled fish, stews, and tagines. When making Turkish food, add them to kebabs, fish casseroles, and grilled fish.

Bay Leaves are good with beef, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, white beans, soups and stews.

Whole Bay Leaves work well in combination with allspice, garlic, juniper, marjoram, oregano, parsley, sage, savory and thyme.