Bay leaves are aromatic leaves from the Laurus nobilis tree, a member of the laurel family, native to the Mediterranean region. Known for their subtle, herbal flavor and fragrance, bay leaves are a staple in many global cuisines, especially in soups, stews, braises, and sauces. The leaves are typically harvested and dried to concentrate their flavor, as fresh bay leaves tend to be more mild and delicate. When used in cooking, bay leaves impart a subtle, slightly bitter taste, which enhances the overall depth of flavor in dishes. Aside from culinary uses, bay leaves have been used in traditional medicine for their anti-inflammatory and digestive properties.

The Laurus nobilis tree thrives in warm climates and is slow-growing, with the leaves being handpicked once they reach maturity. The dried leaves are often used whole during cooking and are usually removed before serving the dish.