# Does adding a bay leaf to a recipe really do anything? Anyone wanna go in on a jar with me? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [January 10, 2026, 2:25pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532 "2026-01-10T14:25:46Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [January 10, 2026, 7:28pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/21 "2026-01-10T19:28:41Z")
Our family’s “Zoop” would not be as fun if the kids weren’t searching for the leaf in their bowls. (Actually it adds something to the pot. It’s not the same soup, or “Zoop” as we call it, without the bay leaf) ---
**Author:** ![susan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/susan/32/17537_2.png) [@susan](https://boards.straightdope.com/u/susan)\ **Post date:** [January 10, 2026, 7:41pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/22 "2026-01-10T19:41:43Z")
> [@solost](#): > > they are often larger than what you buy in the little jars I’ve grown them much larger. The kind in the little jars has to fit in the little jars. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 10, 2026, 7:42pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/23 "2026-01-10T19:42:09Z")
Even better than Penzey’s is the display of Mexican spices in the glassine bags. Much cheaper and just as good. half an ounce ir $1.99 at my local store. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [January 10, 2026, 7:50pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/24 "2026-01-10T19:50:49Z")
> [@solost](#): > > The ones I’ve bought from Indian groceries are called bay leaves, I haven’t noticed that, but I have occasionally seen Indian recipes targeted at non-Indian audiences that call for bay leaf. I’ve always wondered, “do they really mean bay, or they think that’s what foreigners call curry leaf?” I have no idea. ---
**Author:** ![needscoffee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/needscoffee/32/1076_2.png) [@needscoffee](https://boards.straightdope.com/u/needscoffee)\ **Post date:** [January 10, 2026, 7:58pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/25 "2026-01-10T19:58:38Z")
> [@silenus](#): > > Even better than Penzey’s is the display of Mexican spices in the glassine bags. Much cheaper and just as good. The fresh, just-off-the-plant ones start losing their flavor after only a few weeks, regardless of how they’re packed. PM me if you’d like some. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [January 10, 2026, 8:14pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/26 "2026-01-10T20:14:51Z")
When I make my famous turkey carcass soup, at start when I am simmering the turkey carcass, I add a couple of bay leaves, but nothing else but salt. I can tell the difference then. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [January 10, 2026, 10:09pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/27 "2026-01-10T22:09:03Z")
I looked it up- according to what info I could find, Indian groceries sell both bay leaves and curry leaves. Curry leaves are typically sold fresh in the produce section, not with the spices. What I bought were labeled bay leaves and were dry, sold in the spice aisle, so I’m pretty sure what I bought were bay leaves. Now, apparently there are different types of bay leaves, including the Indian bay leaf, which has a subtler flavor than, say, the California bay leaf. But the type of bay leaf we typically cook with here in the states is the Turkish bay leaf, which is also subtly flavored but a somewhat different flavor profile from the Indian bay leaf. So, hope I’ve kept our ignorance on the subject of these leaves at bay 😏 > **[Learn About 9 Types of Bay Trees | Gardener’s Path](https://gardenerspath.com/plants/herbs/bay-types/)** > > Sweet bay laurel isn’t the only species that goes by the common name "bay." Learn more about other types of bay and if they are edible now on Gardener's Path. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [January 10, 2026, 10:18pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/28 "2026-01-10T22:18:19Z")
> [@solost](#): > > So, hope I’ve kept our ignorance on the subject of these leaves at bay 😏 ::obligatory groan:: That’s interesting - the article talks about “Indonesian bay” which I had never heard of, but I am familiar with several leaves used in Indonesian cooking by their Indonesian names. Turns out that “daun salam,” a pretty common Indonesian flavoring, is the same as what the article you linked calls “Indonesian bay.” TIL! ---
**Author:** ![Jaycat.again](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jaycat.again/32/11525_2.png) [@Jaycat.again](https://boards.straightdope.com/u/Jaycat.again)\ **Post date:** [January 10, 2026, 10:38pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/29 "2026-01-10T22:38:18Z")
They don’t add nearly as much flavor to tomato sauce as the half-bottle of red wine I like to add. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [January 10, 2026, 10:53pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/30 "2026-01-10T22:53:04Z")
> [@silenus](#): > > Even better than Penzey’s is the display of Mexican spices in the glassine bags. Much cheaper and just as good. half an ounce ir $1.99 at my local store. I’ve seen the display of Mexican spices in the plastic bags, and Googling, one brand is [El Guapo](https://www.mccormick.com/collections/el-guapo-herbs-and-spices), a subsidiary of McCormick. ---
**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:** [January 11, 2026, 1:23am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/31 "2026-01-11T01:23:13Z")
If you are anywhere near Northern California, you might have a good, free source of bay leaves close by. When I was stationed in Oakland many moons ago, I could go to Muir Woods (and probably any other coastal redwood forest) where Bay Laurel trees would grow in the valley. The trunks aren’t strong, and in damp environments they would often lean over, then when they touched the ground, new trees would grow. So the leaves weren’t hard to find, and would naturally fall to the ground when brown. We found that green – or even crisp brown – leaves were strongly aromatic. I put a small handful of them in a glove box in my car, and months later could still smell the aroma. These leaves had a stronger odor than some sold in grocery stores. And the price was right. ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [January 11, 2026, 2:33am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/32 "2026-01-11T02:33:34Z")
I ordered something from Penzey’s a couple months ago, and my freebie was a 0.3-oz packet of ground rosemary. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [January 11, 2026, 2:51am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/33 "2026-01-11T02:51:03Z")
> [@Musicat](#): > > These leaves had a stronger odor than some sold in grocery stores. Links posted in this thread talk about the various forms of bay and note that the California bay is extremely strong. Kenji Lopez-Alt, who is interview about bay leaves in the Splendid Table link I posted, says he prefers dried, presumably Turkish, to the California leaves. But various sources note, it’s a matter of taste - some people prefer the stronger eucalyptus-like California bay, others like the more nuanced Turkish. I don’t know if I’ve ever had California bay. The fresh bay leaves I grow are apparently Turkish (according to what Google says about the shape). For sure they are not overpowering; nor are the Penzeys ones, which are labeled Turkish. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [January 11, 2026, 2:51am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/34 "2026-01-11T02:51:07Z")
> [@Musicat](#): > > If you are anywhere near Northern California, you might have a good, free source of bay leaves close by. A close friend of mine lives near Guerneville, and there is a dandy grand bay tree there on the banks of the Russian River. I always harvest whips (for lack of a better term) when I visit her. The car smells like bay for months after, but I always have enough bay leaves for cooking! They keep well enough dried for my purposes. I find the flavor very strong and don’t want much. ---
**Author:** ![Princhester](https://avatars.discourse-cdn.com/v4/letter/p/3e96dc/32.png) [@Princhester](https://boards.straightdope.com/u/Princhester)\ **Post date:** [January 11, 2026, 3:27am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/35 "2026-01-11T03:27:28Z")
The most important thing is that when you are later eating the dish and come across the bay leaf you say dramatically with fear in your voice: > ”It’s the bailiff!” It’s probably funnier if you grew up in poverty fearing creditors. Which I didn’t. ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [January 11, 2026, 4:50am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/36 "2026-01-11T04:50:54Z")
> [@Beckdawrek](#): > > Our family’s “Zoop” would not be as fun if the kids weren’t searching for the leaf in their bowls. Yeah! How else do you determine who gets to kiss the cook? (Doesn’t everybody have that rule? If not, for clarity, it’s the person who gets the bay leaf.) ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [January 13, 2026, 12:49am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/37 "2026-01-13T00:49:31Z")
My mom always added a bay leaf to spaghetti sauce and soups. It was removed from the pot before serving. I’ve noticed other people’s spaghetti sauce doesn’t taste quite the same. Maybe because they skipped the bay leaf. ---
**Author:** ![Atamasama](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/atamasama/32/12961_2.png) [@Atamasama](https://boards.straightdope.com/u/Atamasama)\ **Post date:** [January 13, 2026, 1:12am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/38 "2026-01-13T01:12:51Z")
Fresh vs dry affects basically any herb. For example, I always thought of basil as pretty “meh”. I use it frequently in Italian dishes, along with oregano, but it adds a subtle flavor. Enough to justify it, but it’s not a big deal. Often I can skip it and can barely tell the difference. One year I bought my wife a little hydroponic herb garden to keep in the kitchen (which worked pretty well I might add), and it had fresh basil. And it might as well be a completely different substance altogether. It became my favorite ingredient for a while, and I was putting it in everything. It was magical. Fresh basil leaf picked right off the plant is one of my favorite flavors of all time. I have no experience with fresh bay leaves, but I can imagine it might be similarly dramatic. ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [January 13, 2026, 1:15am UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/39 "2026-01-13T01:15:24Z")
It’s all a scam by Big Bay. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [January 13, 2026, 7:01pm UTC](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532/40 "2026-01-13T19:01:12Z")
> [@Atamasama](#): > > I have no experience with fresh bay leaves, but I can imagine it might be similarly dramatic. Somewhere in the bay reading I’ve done as a result of this thread, it was pointed out that herbs like rosemary and bay, which evolved in dry climates, are much better dried than herbs like basil, which evolved in more humid regions. As a result, the flavor-producing compounds of the former are far less volatile than the latter, and hence they survive drying much better. [Previous page](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532.md?page=1) [Next page](https://boards.straightdope.com/t/does-adding-a-bay-leaf-to-a-recipe-really-do-anything-anyone-wanna-go-in-on-a-jar-with-me/1026532.md?page=3)