When you use bay leaves in your cooking, the suggestion of depth may not be identified at first tasting, but they lend subtle warmth and piquancy that would leave a dish flat without it.
Bay leaves, usually left whole, should be removed to avoid anyone experiencing the unpleasant feel of their texture, and the fact that swallowing the pointy leaves may cause damage going down.
Bay leaves are an excellent source of many vitamins and minerals, including vitamins A and vitamin C, and the minerals iron, manganese, copper and calcium, all anti-oxidant with free-radical scavenging abilities.
An astonishing array of oils in Bay leaves contain not just flavour, but potent compounds that can alleviate gastrointestinal and respiratory problems, inhibit cancer cell growth, lower blood sugar and fight inflammation.
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