# Bay leafs - what are they good for? **URL:** \ **Category:** Cafe Society\ **Created:** [March 25, 2011, 10:44pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016 "2011-03-25T22:44:30Z")\ **Posts on this page:** 17\ **Page:** 2
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [March 26, 2011, 9:34pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/21 "2011-03-26T21:34:30Z")
> [@MsWhatsit](#): > > If you can’t smell the bay leaf on its own, it may be stale. I have a potted bay tree, and when I pick a leaf from it, it definitely has a strong aromatic smell. Try rubbing the leaf a little and see if that doesn’t release some of the scent for you. If bay leaves go stale, it takes decades. I picked some dry, brown ones off the ground at Muir Woods in 1966, and they were still strong 20 years later in my car’s glove compartment. I would break one brittle one in two and the smell was renewed every time until the pieces got too small to break in half. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [March 26, 2011, 9:46pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/22 "2011-03-26T21:46:34Z")
They are best used dried as this dissipates the bitterness you get from fresh leaves. The berries of the tree are poisonous as they contain laurostearine and lauric acid. ---
**Author:** ![carnut](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnut/32/3531_2.png) [@carnut](https://boards.straightdope.com/u/carnut)\ **Post date:** [March 26, 2011, 10:26pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/23 "2011-03-26T22:26:35Z")
I add bay leaf to soups and stews and remove it before serving. I’m not sure how much flavor it adds but it I can usually tell when it goes missing. I also will use it when creating a sauce for a marinade or for brushing on fish. I use the dried leaves only. ---
**Author:** ![Kyrie\_Eleison](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kyrie_eleison/32/7682_2.png) [@Kyrie\_Eleison](https://boards.straightdope.com/u/Kyrie_Eleison)\ **Post date:** [March 27, 2011, 5:01am UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/24 "2011-03-27T05:01:07Z")
Forget what you know about making rice for accompanying a savory dish. Twice the water by volume, bring to a boil, simmer for 20 minutes, right? No. Boil your Jasmine or Basmati rice in plenty of plenty of water for 11 minutes or so with salt and two fresh bay leaves. Think al dente pasta. Drain the rice, transfer to a baking dish, dot with butter, and bake at 400 F for 15 minutes. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [March 27, 2011, 7:15am UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/25 "2011-03-27T07:15:08Z")
> [@Musicat](#): > > If bay leaves go stale, it takes decades. I picked some dry, brown ones off the ground at Muir Woods in 1966, and they were still strong 20 years later in my car’s glove compartment. I would break one brittle one in two and the smell was renewed every time until the pieces got too small to break in half. Bay leaves from Muir Woods are from the California bay tree, or Umbellularia californica. It is a different species from true bay laurel, or Laurus nobilis. California bay has a stronger aroma, and in my opinion an inferior flavor to bay laurel. It doesn’t surprise me that California bay leaves would still be fragrant after 20 years, but true bay leaves don’t keep their aroma nearly so long. ---
**Author:** ![PlainJain](https://avatars.discourse-cdn.com/v4/letter/p/5daacb/32.png) [@PlainJain](https://boards.straightdope.com/u/PlainJain)\ **Post date:** [March 27, 2011, 7:53am UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/26 "2011-03-27T07:53:54Z")
> [@johnpost](#): > > they are for ending up in your mouth when you least suspect it. a dinner surprise. Or a choking hazard. Emperors new clothes. They add nothing, imho. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [March 27, 2011, 8:06am UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/27 "2011-03-27T08:06:35Z")
> [@Jeff\_Lichtman](#): > > Bay leaves from Muir Woods are from the California bay tree, or Umbellularia californica. It is a different species from true bay laurel, or Laurus nobilis. California bay has a stronger aroma, and in my opinion an inferior flavor to bay laurel. It doesn’t surprise me that California bay leaves would still be fragrant after 20 years, but true bay leaves don’t keep their aroma nearly so long. The linked SD column above says that California bay is somewhat poisonous to cook with. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 27, 2011, 2:49pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/28 "2011-03-27T14:49:57Z")
Aw, come on. Eat your soup. It’s only _somewhat_ poisonous! ---
**Author:** ![Muffin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/muffin/32/4341_2.png) [@Muffin](https://boards.straightdope.com/u/Muffin)\ **Post date:** [March 27, 2011, 2:57pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/29 "2011-03-27T14:57:20Z")
Why are bay leave usually use whole rather than ground? ---
**Author:** ![willthekittensurvive](https://avatars.discourse-cdn.com/v4/letter/w/91b2a8/32.png) [@willthekittensurvive](https://boards.straightdope.com/u/willthekittensurvive)\ **Post date:** [March 27, 2011, 4:04pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/30 "2011-03-27T16:04:38Z")
For years I thought my mother used Baileys for her stews…turns out it was bay leaves ---
**Author:** ![Dallas\_Jones](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dallas_jones/32/3277_2.png) [@Dallas\_Jones](https://boards.straightdope.com/u/Dallas_Jones)\ **Post date:** [March 27, 2011, 5:12pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/31 "2011-03-27T17:12:39Z")
> [@Muffin](#): > > Why are bay leave usually use whole rather than ground? So you can find them and remove them when the dish is done. I put them into stew but then take them back out when the stew is done. ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [March 27, 2011, 5:48pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/32 "2011-03-27T17:48:46Z")
> [@Muffin](#): > > Why are bay leave usually use whole rather than ground? Convenience, mainly. Whole leaves will keep for a long time, but ground bay leaf does not keep well. For many applications, using them whole imparts enough flavour, and fishing them out afterwards isn’t such a hassle. A quick consult of Wikipedia seems to confirm my assumption - the [essential oil](http://en.wikipedia.org/wiki/Myrcene) that is the dominant flavour would degrade too quickly to make it worthwhile to store it pre-ground: > [@](#): > > It is also unstable in air, tending to polymerize. ---
**Author:** ![Muffin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/muffin/32/4341_2.png) [@Muffin](https://boards.straightdope.com/u/Muffin)\ **Post date:** [March 27, 2011, 5:54pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/33 "2011-03-27T17:54:14Z")
Thanks. That makes sense. ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [March 27, 2011, 5:59pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/34 "2011-03-27T17:59:54Z")
I would have made _more_ sense if I’d appended that last bit to the post I had open, instead of an abandoned one from a while back… 😛 > [@Dallas\_Jones](#): > > So you can find them and remove them when the dish is done. I put them into stew but then take them back out when the stew is done. I think **Muffin** is wondering why we usually use the relatively inefficient and inconvenient infusion method instead of just keeping ground bay leaf on hand and using a much smaller amount to impart the amount of flavour you want. Of course, we _do_ frequently use ground bay leaf. but it’s always toasted and ground as needed. My assumption is that this is because ground bay leaf doesn’t keep well ---
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [March 27, 2011, 8:21pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/35 "2011-03-27T20:21:29Z")
> [@BigT](#): > > The linked SD column above says that California bay is somewhat poisonous to cook with. Maybe – I never tried – but they sure made my car smell good. ---
**Author:** ![Muffin](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/muffin/32/4341_2.png) [@Muffin](https://boards.straightdope.com/u/Muffin)\ **Post date:** [March 27, 2011, 8:22pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/36 "2011-03-27T20:22:54Z")
> [@Larry\_Mudd](#): > > I would have made _more_ sense if I’d appended that last bit to the post I had open, instead of an abandoned one from a while back… :PI think **Muffin** is wondering why we usually use the relatively inefficient and inconvenient infusion method instead of just keeping ground bay leaf on hand and using a much smaller amount to impart the amount of flavour you want. > > Of course, we _do_ frequently use ground bay leaf. but it’s always toasted and ground as needed. My assumption is that this is because ground bay leaf doesn’t keep well Yup. That’s what I was wondering. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [March 27, 2011, 9:32pm UTC](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016/37 "2011-03-27T21:32:28Z")
> [@panache45](#): > > You can’t make a real kosher dill pickle without bay leaves. No, you can’t make a real Kosher pickle without a Rabbi. 🙂 [Previous page](https://boards.straightdope.com/t/bay-leafs-what-are-they-good-for/576016.md?page=1)