Add 1–2 leaves to tomato sauces, soups, stews and gravies. Remove leaves before serving. It is a classic flavoring in court bullions for fish or meats. It is used in flavoring pâtés.  Bay is also used a great deal in Mediterranean and Indian cooking. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme.

Long, green leaves come both fresh and dried, they have a woody, menthol flavor (bitter if used too freely) Bay leaf is also used ground but I haven’t seen it sold that way myself.