Bay Leaf
Laurus nobilis · bay leaf · bay laurel
Bay Leaf: what every chef needs to know
Bay leaf comes from the Mediterranean bay laurel tree and is one of the oldest used culinary herbs in the world, documented in classical Greco-Roman cuisine (Apicius, 1st century AD). The flavour profile is determined by eucalyptol (1,8-cineole), linalool and eugenol, giving a warm, lightly medicinal-herbaceous and subtly anise-like aroma. Fresh bay leaf has a more bitter, sometimes eucalyptus-like note; dried bay leaf has a milder, rounder aroma as bitter compounds partially break down during drying. In commercial kitchens, bay leaf is always used as a whole leaf in liquids (stocks, sauces, stews) and must always be removed before serving: the ribs and hard stems are a choking hazard and are not edible. The standard ratio is 1–2 bay leaves per litre of liquid. Bay leaf is a core component of bouquet garni (with parsley and thyme) and is used when pickling cucumbers, olives and marinades. The aroma extraction process requires at least 15–20 minutes of simmering; in short preparations, bay leaf contributes little flavour.
Bay Leaf: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 171319, gedroogde laurier) / NEVO 2023 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 171319, gedroogde laurier) / NEVO 2023 (RIVM/WUR).
Bay Leaf: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
French clear chicken stock in which bay leaf forms part of the classic bouquet garni (bay, thyme, parsley). The bouquet garni is removed after infusing. Bay leaf provides the warm, complex undertone that distinguishes homemade stock from a factory product.
Burgundian beef stew with red wine, carrots, onions, bacon and a bouquet garni with bay leaf. The bay leaf simmers for a minimum of 2-3 hours and provides the warm, complex aromatic base of the sauce. Always remove before serving.
French small gherkins pickled in vinegar brine with bay leaf, mustard seed, horseradish and dill. Bay leaf provides the characteristic warm undertone that distinguishes cornichons from German-style pickles. 2-3 leaves per 1-litre preserving jar.
Bay Leaf: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
aroma extraction only begins after 15-20 minutes. For a light note: 20-30 min. For a full note: 1-2 hours. ALWAYS remove before serving or straining.
Classic bouquet garni: 1-2 bay leaves, 3-4 sprigs of thyme, 1 bunch of parsley (stems), optionally leek and celery. Tie together with kitchen twine or wrap in cheesecloth for easy removal.
2-3 bay leaves per litre of brine for pickles or olives. in hot preserving (canning jars): place a bay leaf in the jar before sterilisation. The eucalyptol provides aromatic protection during the preserving process.
cream-temperature drying yields a superior result. Lay leaves in a single layer on parchment paper, away from directly sunlight. The green colour fades to olive green. Shelf life when dried: 12-24 months.
Bay Leaf: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Bay Leaf: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Bay is an evergreen tree: fresh bay leaves can be harvested year-round. Dried bay leaves are available year-round from all wholesale suppliers. Best fresh bay leaves: trees produce year-round.
Bay Leaf: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Bay Leaf
Should I use fresh or dried bay leaf?
Dried bay leaf is the better choice for most preparations. The drying process breaks down bitter compounds and concentrates eucalyptol and linalool, giving a rounder aroma. Fresh bay leaf has a sharper, more bitter note that can be interesting in long preparations (stock, stew, preserves). Use fresh bay leaf when a more powerful, less polished flavour is desired.
How many bay leaves do I use per dish?
Guideline: 1–2 leaves per litre of liquid (stock, sauce, stew). For short preparations (20–30 min): 2 leaves. For long preparations (2+ hours): 1 leaf is sufficient as aroma extraction increases over time. Too many bay leaves gives a medicinal, eucalyptus-dominant flavour. When pickling (cucumbers, olives): 2–3 leaves per litre of brine.
Isn't bay leaf inedible?
Bay leaf (Laurus nobilis) is not toxic but has hard ribs and veins that are not digested and pose a choking hazard. Always remove before serving or pass through a sieve. Beware of confusion with Prunus laurocerasus (cherry laurel, a garden plant): those leaves are toxic due to prunasin and must never be used in the kitchen. Laurus nobilis and Prunus laurocerasus are entirely different plants.
At what temperature should you store Bay Leaf?
Store Bay Leaf at 1°C to +5°C (fresh) | room temperature 15-20°C (dried), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Bay Leaf professionally?
The primary professional technique for Bay Leaf is Meesudderen in vloeistoffen (broth, sauces) at 80-100°C for 20 minutes minimum to meerdere uren. Always verify core temperature with a calibrated probe thermometer.
Does Bay Leaf contain allergens?
Bay Leaf is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
