When the herb is infused into water, broth, or another cooking liquid, an almost minty flavor (somewhere between spearmint and menthol) develops, with subtle hints of black pepper and Christmas tree pine. They add a subtle bitterness that keeps heavy soups and stews from being so, well, heavy.

Bay leaf uses...They are used in soups, stews, brines, vegetable dishes, and sauces. The leaves also flavor many classic French and Italian dishes.