Bay leaves are a common herb used in cooking, but their role often raises questions. While bay leaves aren’t typically eaten directly, they serve several important purposes in dishes:
Bay leaves have a subtle, earthy, and slightly floral flavor. When added to soups, stews, broths, or sauces, they enhance the overall depth of flavor without overwhelming the dish.
Bay leaves release essential oils as they cook, adding a distinct fragrance to your meals. This aromatic quality helps elevate the sensory experience of the dish.
Some people use bay leaves for their purported digestive benefits. They are believed to help with indigestion and may contribute to better digestion, though this is mostly an anecdotal benefit.
Bay leaves are sometimes used in pickling and brining because they have mild antibacterial properties. This helps preserve food while adding a unique flavor.
Bay leaves are usually added whole, and their tough texture makes them easy to remove from the dish before serving, so you can enjoy their flavor without worrying about biting into one.
In short, the point of using bay leaves is to enhance flavor, aroma, and sometimes health benefits, all while being easily removable for a finished dish.