Bay leaves, from the Laurus nobilis tree, are a common ingredient in kitchens worldwide. Often used dried in soups, stews, sauces, and slow-cooked dishes, their flavor is subtle, leading some to wonder if they make a difference. Historically, bay leaves have been prized for centuries. Ancient Greeks and Romans used them in cooking and as…The leaves’ aromatic profile combines hints of pine, menthol, and pepper. Heat releases the natural oils—like eucalyptol, eugenol, and myrcene—which enhance the overall taste. They don’t dominate a dish but instead support and unify flavors, creating a richer, more satisfying “umami” experience, especially in long-cooked recipes.