Bay leaves are aromatic leaves commonly used in cooking to add flavor and depth to various dishes. Derived from the Laurus nobilis tree, bay leaves are used whole in soups, stews, curries, and sauces, imparting a subtle, earthy aroma with slightly bitter undertones. While not typically eaten due to their stiff texture, they are removed before serving. Bay leaves are also known for their potential health benefits, including aiding digestion and having antioxidant properties. Fresh or dried, they are a staple in Indian, Mediterranean, and European cuisines, enhancing both vegetarian and non-vegetarian recipes with a rich, herbal essence.