Bay leaf or Bay Laurel refers to the aromatic leaf of the Laurus nobilis, Lauraceae. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

The leaves are often used to flavor soups, stews and braises in Mediterranean cuisine. The fresh leaves are very mild and develop their full flavor only several weeks after picking and drying.

Uses
Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes.

The leaves are most often used whole and removed before serving. They may affect the digestive tract. Sanskrit ‘Tamaalpatra’ and Hindi ‘Tejpatta’ refer to bay leaves. Bay leaves are often used in rich spicy dishes and biryani and also as a garam masala ingredient.

Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more fragrance than whole leaves.So they are often used in a muslin bag or tea infuser. Ground bay laurel may also be substituted for whole leaves.

Medicinal properties attributed to bay leaf:-

Insecticidal, anti bacterial, anti fungal properties; controls gastric ulcers; is a diuretic and an emetic; can cure head aches and migraines and can lower blood sugar levels.