Bay leaves are often used to flavor soups, broths, stews, braises, and meat dishes in many countries. Only be perturbed if you have them in stock. Some other readily available herbs can be used as a good bay leaf substitute.
Bay leaves have a distinct, stand-alone flavor that is difficult to replicate. But still, you can do an excellent job by replacing it with a similar herb.
What Are Bay Leaves?
Bay leaves (Laurus nobilis) are pungent and have a slightly sharp and bitter taste. In contrast to many spices and flavorings, the fragrance of the bay leaf is more dominant than its taste.
You can find numerous varieties of bay leaves belonging to different members of the laurel family. However, there are two main types of bay leaf: Turkish (Persea borbonia, or red bay leaf) and Californian. Indian bay leaf is used to flavor rice dishes like biryanis and pulao.
In European cooking, the most commonly used ones are the leaves of a bay laurel tree. Other popular bay leaf varieties are found in India, Indonesia, and the West Indies. They all have a noticeable difference in appearance, aroma, and flavor.
Laurel tree leaves contribute to both the fragrance and flavor of the dishes. They are typically used in broths, stews, soups, and vegetable or meat dishes.
A single bay leaf goes a long way. Generally, avoiding adding more than 2 or 3 leaves to whatever you’re cooking is best. Use bay leaves in the right proportion without overpowering the original flavors of your dish.
Essentially, bay leaves add fragrance to the dish. But these leaves are pretty tough and bitter tasting if you are to eat them. For this reason, add the whole bay to your pot while cooking but remove it before serving.
5 Best Substitutes for Bay Leaves
Fresh bay leaves have much more flavor than dried ones. In this regard, one fresh leaf is equal to two dried leaves. One dry leaf is equal to 1/4 tsp—of crushed bay leaf.
Bay leaves have a rare aroma and flavor. It is rather hard to find a worthy replacement for bay leaves. Now, look at some of the bay leaf substitute options that somewhat mimic its flavor and fragrance.
Thyme and bay leaf are different herbs. They differ in appearance and use in cooking. Also, thyme doesn’t belong to the same family as bay laurel plants. Even so, they have a few things in common.
Dried thyme leaves can be an excellent alternative if you run out of bay leaves. That is possible because both can generate a minty flavor when dried up.
Thyme can be a bay leaf replacement in many recipes, especially lamb and beef dishes.
Use about ¼ teaspoon of dried thyme for one fresh or two dried bay leaves.
2. Boldo leaves
Peumus boldus is an evergreen shrub in South America, with the most significant presence in Chile.
The leaves of Boldo are highly aromatic and can be pungent, primarily when crushed. They are very similar to bay leaves.
It is typically used in Chilean cooking, like the bay leaf in Mediterranean cooking. Dried boldo leaves can be steeped and enjoyed as a boldo tea.
The warm and spicy flavor of boldo leaves has a note of bitterness akin to bay leaves. Chefs who use boldo leaf appreciate it as a superior bay leaf substitute.
As the boldo leaves have a strong flavor, you will need only half the amount when substituting them with bay. For example, if your recipe calls for 1 bay leaf, use 1/2 boldo leaf.
3. Juniper berries
Juniper berries are tiny blue pinecones of the juniper shrub. This berry has a piney and resinous flavor with a hint of citrus.
Juniper berries complement meat dishes well when combined with rosemary. It releases its flavor best when crushed or ground.
As it has a strong flavor, use it in small quantities, or else it can overwhelm the taste of your dish. Just two berries are enough to replace a single bay leaf.
You need the bay leaf in stock when cooking Italian cuisine for your best friend. Don’t panic. You can easily substitute basil for bay leaves in many recipes.
As you know, basil produces a slightly sweeter, minty flavor. So it suits meat recipes, tomato-based sauces, and other dishes best.
You can use an equal amount of fresh basil leaves to substitute bay leaves in a recipe.
Oregano is an esteemed herb in Italian and Mediterranean recipes, for it gives a delicious flavor to the dishes. Just like bay leaves, oregano also has several health benefits.
Bay leaves and oregano differ in appearance and family of species. But both of them have a somewhat similar aroma and flavor.
You can easily replace the bay leaf with oregano in tomato-based sauces and stews. Recreate the magic of the intense fragrance of bay leaves by adding a pinch of oregano leaves to beef or lamb recipes.
Preferably, use 1/4 teaspoon of dried oregano per bay leaf called for in a recipe.
There are also a few combinations of different herbs that can very well become a substitute for bay leaf.
Thyme and Oregano: Mix an equal portion of dried or crushed oregano and thyme leaves. Use a quarter teaspoon of this mixture per bay leaf.
Allspice and Cinnamon: Use one of each allspice and cinnamon leaf instead of one bay leaf.
Frequently Asked Questions
Can I use Mexican oregano in place of bay leaves?
Mexican oregano and bay leaves are two different herbs that have distinct flavors. Thus, using one in place of the other can alter the taste of your dish. Mexican oregano has a more intense, earthy flavor with citrus notes. Mexican oregano can be a good substitute for bay leaf in some recipes, like soups, stews, and sauces. Use about half as much Mexican oregano as you would bay leaves, as the flavor is more robust.
Can you substitute crushed bay for whole bay leaves?
It’s possible to substitute crushed bay leaves for whole bay leaves in most recipes. However, the crushed bay leaves may be more intense than the whole bay leaves. A good rule of thumb is to use 1/4 teaspoon of crushed bay leaves for every whole bay leaf called for in the recipe.
Is bay leaf basil?
No, bay leaves are not basil. Bay leaf comes from the bay laurel tree and has a distinct flavor and aroma different from basil. While both are often used in cooking, they have different culinary applications.
Does bay leaf expire?
Bay leaves do not necessarily expire but can lose their potency over time. As bay leaves age, their essential oils evaporate, causing them to lose flavor and aroma. It’s generally recommended to replace bay leaves after about one year for optimal flavor. Store them in an airtight container away from heat and light.
What can I substitute for a bay leaf in a recipe?
If you don’t have a bay leaf, you can swap it out with thyme, boldo leaves, oregano, basil, or juniper berries according to the flavor profile of your recipe. Expert chefs say that a mix of oregano, thyme, allspice, and cinnamon can produce a flavor similar to a bay leaf.