Bay laurel provides the aromatic leaves commonly used as the herb bay leaf.
Its scientific name is Laurus nobilis, an evergreen tree native to the Mediterranean region. The leaves are used whole or dried in soups, stews, sauces, and other dishes, where they contribute fragrance rather than a strong flavor. They are usually removed before serving because their stiff texture can be unpleasant to chew.
Bay laurel was important in ancient Greek and Roman culture. Wreaths of its leaves became symbols of victory, honor, and poetic achievement, giving rise to the word “laureate.”
Bay laurel should not be confused with several unrelated plants sold under regional names such as California bay or Indian bay leaf. Those leaves have different flavors and come from different species. Culinary bay leaf in European cooking most commonly means Laurus nobilis.