Bay leaves are a common ingredient in cooking, but opinions on their value vary. Some believe they add a distinctive aroma and depth of flavor, while others argue they contribute little to a dish.
One well-known skeptic is celebrity chef Ina Garten, who, in a 2022 interview with The New Yorker, admitted:
“I always wonder if bay leaves make a difference. There are a few dishes where I use them, but I’ve never tested them without to see if there’s a real change, so I’m not sure.”
For those who enjoy using bay leaves, it’s important to know the correct way to cook with them. Let’s see what the experts have to say.
Can You Eat Bay Leaves?
The answer varies, but the most crucial point is that whole bay leaves should never be eaten—whether cooked or raw.
Registered dietitian Jamie Nadeau, RD, told USA TODAY:
“Bay leaves are safe to use in cooking, but they should be removed before eating, as they can be tough and sharp.”
Since the human body cannot digest whole bay leaves, they remain intact as they pass through the digestive system. This can pose a choking hazard or, in rare cases, cause internal injuries if the sharp edges tear the intestinal lining.
Do Bay Leaves Have Any Health Benefits?
Some forms of bay leaf—such as bay leaf powder—have been used in traditional medicine to treat various ailments. However, scientific evidence on their health benefits remains inconclusive.
Animal studies show some promise. A 2016 study found that rabbits consuming dried bay leaves had lower blood triglyceride levels. However, these findings have not been confirmed in humans.
Furthermore, researchers have not determined the amount of bay leaves needed to produce potential health benefits. Overall, while there is no strong evidence to support consuming whole bay leaves, there is also limited researchadvocating for their powdered form.
The Bottom Line
If you enjoy adding bay leaves to your dishes, feel free to continue—just remember to remove them before serving.