I think it's supposed to add an umami flavor

You can also put a dry leaf or two of it in your dry rice. It should help keep bugs and pests away.

Anonymous wrote:Anything cooked low and slow gets a bay leaf, and yes, they impart a flavor. If you're just cooking quick things, don't bother. The leaf won't rehydrate well enough to impart enough flavor. But for braises or crock-pot foods, yes. You can even get decent results with one in an instant pot.

This. I add it to chili, stewed meats, beans, stock. I like the smell.

What exactly do you want it to do OP?

Make tea (tisane) from the bay leaves and see of you like the flavor

Yes. At least the Indian bay leaf (tej patta) is very flavorful. It is one of the ingredients when I make my garam masala blend at home. I use it intact for many of my dishes that simmers for a long time, but sometimes for a quick starchy dish I use a small quantity of powdered bayleaf to give some depth It imparts a beautiful taste and smell which is both warm and aromatic.

BTW, I have not tried Turkish laurel, so my comments are for only the Indian bay leaf from the Indian stores.

Anonymous wrote:Yeah the stem can perforate your intestine if you eat it, Remove bay leaves before serving.
PSA.

Did this happen to you?

100% YES.

Nope, over the years I learned that bay leaves makes no real impact on the recipe. At least not the ones from McCormick and Kirkland. I make lots of Mediterranean foods and certain herbs come through like rosemary, basil and oregano but never the bay leaves. Save your money, and skip it.

Definitely! Also, quinoa cooked in ckn broth w bay leaf (2) is 100 times more flavorful than water.

Absolutely!

I think so, in stews and soups. I can't describe the flavor but it goes with this kind of savory dish and I can tell the difference if add it or not. I think it deepens the flavor. I never use it for anything else though.

Yeah the stem can perforate your intestine if you eat it, Remove bay leaves before serving.
PSA.

Of course they impart their own subtle flavor. I have a bay tree that I bring indoors during winter so I always use them fresh.

Anything cooked low and slow gets a bay leaf, and yes, they impart a flavor. If you're just cooking quick things, don't bother. The leaf won't rehydrate well enough to impart enough flavor. But for braises or crock-pot foods, yes. You can even get decent results with one in an instant pot.

I’ve got to know! What’s your opinion?