Editing Bay leaf (section)

{{Use British English|date=January 2025}}
{{short description|Aromatic leaf}}
{{Distinguish|Cherry laurel}}
[[File:Bay Leaves.JPG|thumb|right|Bay laurel leaves (''Laurus nobilis'')]]
[[File:Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg|thumb|right|Indian bay leaf ''[[Cinnamomum tamala]]'']]
[[File:Syzy polyan 070404-3398 sbrg.jpg|thumb|right|Indonesian bay leaf ''[[Syzygium polyanthum]]'']]

The '''bay leaf''' is an [[aroma]]tic leaf commonly used as a [[herb]] in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition.<ref>{{Cite web |title=What Are Bay Leaves? |url=https://www.thespruceeats.com/what-is-a-bay-leaf-995576 |access-date=2024-05-23 |website=The Spruce Eats |language=en}}</ref>

Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel (''[[Laurus nobilis]]''). Other types include [[California bay laurel]], [[Indian bay leaf]], [[Pimenta racemosa|West Indian bay laurel]], and [[Litsea glaucescens|Mexican bay laurel]]. Bay leaves contain essential oils, such as [[eucalyptol]], [[terpene]]s, and [[Methyl eugenol|methyleugenol]], which contribute to their taste and aroma.

Bay leaves are used in [[cuisine]]s including [[Indian cuisine|Indian]], [[Filipino cuisine|Filipino]], [[European cuisine|European]], and [[Caribbean cuisine|Caribbean]]. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasive in the [[digestive tract]].

Bay leaves are used as an [[insect repellent]] in pantries and as an active ingredient in [[killing jar]]s for [[entomology]]. In [[Eastern Orthodoxy]] liturgy, they are used to symbolize [[Harrowing of Hell|Jesus' destruction of Hades]] and freeing of the dead.

While some visually similar plants have poisonous leaves, bay leaves are not [[Toxicity|toxic]]. However, they remain stiff even after cooking and may pose a choking hazard or cause harm to the digestive tract if swallowed whole or in large pieces. Canadian food and drug regulations set specific standards for bay leaves, including limits on ash content, moisture levels, and essential oil content.