The two most common reasons people think bay leaves don’t add anything to a dish are: first, the bay leaves are likely old and have lost their aromatic compounds; and second, even fresh bay leaves have subtle aromas that don’t dramatically alter a dish’s flavor. However, when used correctly, bay leaves can enhance a dish and are a valuable addition to any spice collection, as long as they are fresh.
There are only five basic tastes: sweet, salty, sour, bitter, and umami. Aromatic compounds are what give many herbs and spices their distinctive flavor profiles. For instance, cumin seeds have a distinct flavor, but if you chew on them directly, they taste bitter.
Bay leaves contain a blend of eucalyptus, clove, pine, and floral notes, perceptible through their aroma. A fresh bay leaf should have a distinctive fragrance. If not, the aromatic compounds have likely evaporated.
These aromatic compounds are more volatile than water and degrade over time, even when stored away from light, heat, and air. This volatility is why you rarely see dried cilantro, basil, or parsley; their dried forms lack the vibrancy of their fresh counterparts.
Some herbs native to hot, dry climates retain their aromatic compounds even when dried. These include oregano, thyme, rosemary, and bay leaves. While more resilient, even these herbs lose potency after six months to a year.
Bay leaves can be used fresh but are typically sold dried in most grocery stores. Heat helps release their aromatic compounds. A bay leaf steeped in room temperature water for 15 minutes imparts little flavor. However, adding a bay leaf to boiling water releases a subtle bitterness. This subtle bitterness contributes to a dish’s complexity without being overpowering. While bay leaves may not make or break a dish, their absence can be noticeable.
Bay leaves are commonly used in pickling, soups, stews, rice dishes, brines for meat and seafood, and boils—anything that benefits from their subtle aromatic infusion. Bay leaves are usually removed before serving as they are not enjoyable to eat.
One common use for bay leaves is in rice dishes. A simple experiment comparing rice cooked with and without a bay leaf reveals the herb’s subtle yet impactful contribution. The recipe involves sautéing onions and garlic with a bay leaf, turmeric, and chicken bouillon before adding rice and water.
After simmering, the rice cooked with a bay leaf had a noticeably more fragrant aroma compared to the rice cooked without. A taste test further highlighted the difference. While not a drastic change, the bay leaf added a depth of flavor that enhanced the overall sensory experience. This difference primarily comes from the aromatic compounds, not the basic tastes. Bay leaves contribute to the overall aromatic experience, which in turn enhances the perceived flavor.
While the bay leaf’s influence may be subtle, it is undeniably present. It’s not a flavor that one would immediately pinpoint as missing, unlike a prominent ingredient like turmeric. However, the bay leaf elevates the dish with its unique aromatic contribution. Bay leaves are an affordable and versatile spice to keep on hand, as long as they are fresh. If they lack any aroma, it’s best to replace them.
