What to Do with Bay Tree Leaves: A Comprehensive Guide

January 12, 2026 •

4 min read

Bay laurel trees have been cultivated since ancient times, with their leaves used not just for flavor but also to crown victors in ancient Greece. If you have a bay tree, you may be wondering what to do with bay tree leaves beyond a simple pot of soup.

Quick Summary

Beyond adding subtle flavor to stews, bay leaves can be used for natural pest control, medicinal purposes, and aromatic household crafts. Fresh and dried leaves offer different strengths and applications, allowing for versatile use in cooking and around the home.

Key Points

Culinary Versatility: Bay leaves add a subtle, herbal depth to slow-cooked meals like soups, stews, and braises, and can also be used in desserts.
Fresh vs. Dried: Use fresh bay leaves sparingly as they are more pungent and bitter, while dried leaves offer a milder flavor for longer storage.
Health and Wellness: Bay leaves are used in traditional medicine to aid digestion, relieve congestion, and may help with stress and blood sugar levels.
Natural Pest Control: The aroma of bay leaves acts as a repellent for common pantry pests like moths and weevils.
Home Crafts: Dried bay leaves can be incorporated into decorative, aromatic items such as wreaths, swags, and potpourri.
Harvesting and Storage: Harvest leaves from mature trees and dry them properly to preserve their flavor and aroma for years in an airtight container.

Culinary Uses for Fresh and Dried Bay Leaves

Bay leaves are a staple in kitchens worldwide, prized for their subtle, aromatic flavor that deepens with long, slow cooking. The flavor profile, reminiscent of thyme and oregano with hints of menthol, is released slowly into a dish. While edible, the tough, spiky texture means they are typically removed before serving.

Flavoring Slow-Cooked Dishes

Soups and Stews: Add 1-3 bay leaves to soups, stocks, and stews at the start of cooking to build a deep, herbal base. Classics include beef stew, chicken stock, and lentil soup.
Braising and Roasting: Tuck bay leaves into the cavity of a chicken or add them to the liquid when braising meats to infuse the flavor.
Stocks and Sauces: A bouquet garni—a bundle of herbs including bay leaf—is a classic French technique for infusing flavor into stocks and sauces without leaving behind loose herbs.
Desserts: While surprising, bay leaves can add an intriguing, complex note to sweet dishes like rice pudding, custards, and even ice cream.

Infusions and Marinades

Flavored Oils and Vinegars: Create a simple infusion by adding a few bay leaves to a bottle of vinegar or oil. Let it sit for a couple of weeks to develop the flavor.
Marinades and Pickling: Add bay leaves to marinades for meat or to pickling brines to impart a warm, peppery aroma.

Comparison: Fresh vs. Dried Bay Leaves


Feature	Fresh Bay Leaves	Dried Bay Leaves
Flavor Intensity	Pungent, stronger, and more floral, with menthol notes.	Subtler, more herbal, less bitter.
Longevity	Lasts only about a week in the fridge.	Lasts for several years if stored properly.
Cooking Time	Best for dishes with longer simmering times.	Effective in both short and long cooking applications.
Quantity Rule	Use approximately half the amount called for in recipes.	Use the full amount specified in a recipe.

Medicinal and Health Uses

Bay leaves have a long history in traditional medicine, valued for their potential health-promoting properties.

Soothing Teas and Remedies

Digestive Aid: Bay leaf tea can help ease an upset stomach and improve digestion.
Cold and Congestion Relief: The aromatic compounds in bay leaves can help relieve sinus pressure. Inhaling the vapor from simmering bay leaves can have a soothing effect.
Diabetes Support: Some studies suggest bay leaves may help regulate blood sugar and cholesterol levels, though more research is needed.

Stress and Anxiety Reduction

Burning Bay Leaves: Contains linalool, a compound known for its calming properties. Burning a dry bay leaf is believed to help reduce stress.

Household and DIY Applications

Beyond the kitchen, bay leaves offer several practical and creative uses for the home.

Natural Pest Repellent

Pantry Protection: Place a few dried bay leaves in your flour, grain, and cereal containers. Pests like moths and weevils dislike the scent and will stay away.
Drawer and Cabinet Deterrent: Use bay leaves in cheesecloth bags to repel cockroaches and other insects from kitchen cabinets and drawers.

Aromatic and Decorative Crafts

Wreaths and Swags: Bay tree branches are pliable and the leaves dry beautifully, making them excellent for creating aromatic wreaths or swags for the kitchen.
Potpourri: Add dried bay leaves to homemade potpourri mixes to give them a fresh, herbal fragrance.

How to Harvest and Dry Bay Leaves

For those with a bay tree, harvesting is a year-round activity. For best flavor, harvest leaves from a mature tree in mid-summer. To dry them for long-term storage, ensure they are clean and free of blemishes.

Air-Drying: The most traditional method. Arrange leaves in a single layer on a mesh screen or paper towel in a dark, well-ventilated area. They should be brittle and dry in about two weeks.
Oven-Drying: A faster method using a very low oven (around 200°F). Spread leaves on a baking sheet and check them every 20 minutes until crisp.
Dehydrator: The most efficient method for larger batches, following the manufacturer's instructions at a low temperature.

Once dried, store the whole leaves in an airtight container in a cool, dark place to preserve their flavor. A quick check—if the leaf doesn't release a fragrance when cracked, it's time to replace it.

Conclusion

Whether you have an abundance from your own tree or a jar in your spice cabinet, the possibilities for what to do with bay tree leaves are plentiful. From imparting subtle complexity to slow-cooked meals and brewing digestive teas to naturally repelling pests and crafting fragrant decorations, these versatile leaves have a place far beyond just the stew pot. By understanding the difference between fresh and dried leaves and the various applications, you can take full advantage of this classic herb's many uses.

Frequently Asked Questions

Yes, bay leaves from the culinary bay laurel tree (Laurus nobilis) are edible, but they are not typically eaten. They remain tough and spiky even after cooking and can pose a choking hazard. They are used to infuse flavor and then removed before serving.

Neither is inherently 'better,' as they offer different flavor profiles. Fresh leaves are more pungent and bitter, while dried leaves are subtler and more herbal. Dried leaves have a longer shelf life and are more common for many recipes.

To dry bay leaves, lay them in a single layer on a screen or baking sheet in a dark, well-ventilated area for about two weeks. Alternatively, use a food dehydrator or a very low oven to speed up the process.

Place dried bay leaves in containers of dry goods like flour, rice, and cereal to repel pantry pests such as weevils and moths. You can also place them in kitchen cabinets or drawers.

Burning a dried bay leaf is believed to help reduce stress and anxiety. The smoke contains a compound called linalool, which has calming properties.

When stored in an airtight container in a cool, dark place, dried bay leaves can retain their flavor and potency for several years. However, if they no longer release an aroma when cracked, they should be replaced.

Besides cooking, bay leaves can be used for natural pest control in the pantry, creating aromatic wreaths or swags, and making scented potpourri. They can also be burned for their calming effects.