Bay Leaves are the leaves derived from the evergreen tree, Laurus nobilis. They are often used to add aromatic spicy flavour to in cooking liquids, making them perfect for soups, stews and braises. Bay leaves are used in most cuisines, especially French, Mediterranean and Indian dishes. Bay leaves are also a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium, making them a healthful addition to cooking. Bay leaves have a distinctively strong, aromatic spicy flavour. When added to cooking liquid, it tastes slightly minty, with hints of black pepper. Their aroma is slightly minty, like menthol and similar to oregano and thyme.Bay leaves sold for culinary purposes and are perfectly safe to cook with. But, because they're very tough and hard to digest, they are always discarded, not eaten, after cooking. Bay leaves have a distinctively strong, aromatic spicy flavour. When added to cooking liquid, it tastes slightly minty, with hints of black pepper. Their aroma is slightly minty, like menthol and similar to oregano and thyme. Bay leaves are used in most cuisines, especially French, Mediterranean and Indian dishes. Bay leaves are also a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium, making them a healthful addition to cooking. Bay Leaves are the leaves derived from the evergreen tree, Laurus nobilis. They are often used to add aromatic spicy flavour to in cooking liquids, making them perfect for soups, stews and braises.