Bay Leaves in Soups and Stews: How to Use and Remove Them

Bay laurel leaves are commonly added whole to soups, stews, braises, and cooking liquids. Their aroma is subtle and builds over time, especially when used with other herbs. Add one leaf to a pot as it begins to simmer, then taste the finished dish and adjust the other seasonings. A bay leaf is not a replacement for salt, and it should not overwhelm the ingredients.

Whole leaf, not a garnish

Use a whole dried or fresh culinary bay leaf and keep track of how many go into the pot. The leaf stays tough after cooking, so remove it before serving. Do not crumble a bay leaf into a dish unless a trusted recipe specifically calls for that form. If a leaf breaks, check the pot carefully and remove the pieces that are easy to find. Do not confuse culinary bay laurel with unrelated plants that may use the word bay in a common name.

Storage and flavor

Store dried bay leaves in a sealed container away from heat, light, and moisture. Replace them if they have lost their aroma. Fresh leaves can be used when available, but the flavor can differ from dried leaves, so use a recipe as a starting point. Bay can pair with beans, vegetables, poultry, fish, and tomato-based dishes. These are cooking tips only; they do not imply a medicinal effect from eating bay leaves.

Sources and further reading

• Bay Laurel - University of Illinois Extension.
• Herbs - University of Illinois Extension.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.