Bay Leaf Alternatives: A Flavorful Guide for Every Recipe

Dried bay leaves shown on light background.
Using bay leaves adds tons of flavor to recipes, but there are quite a few tasty bay leaf substitutes you can use!

All of my best bay leaf substitute options are shared here for those moments when you go to start a recipe and realize you’ve run out or simply don’t keep bay leaves on hand. Whether you’re making hearty sauces, soups, stews, chili, or roasts, the flavor of bay leaves is a common component. So, let’s explore the wonderful world of bay leaf alternatives!

The Essence of Bay Leaves

The debate continues on whether the inclusion of a bay leaf adds superior depth of flavor to a hearty dish. However, I stand firmly behind the excellence of bay leaves! While you could simply omit the bay leaf and move forward with your recipe, wouldn’t it be nice to know all of the wonderful alternatives available?

Understanding Bay Leaves

Bay leaves are the leaves of the Laurel tree, native to warm climates like the Mediterranean. These leaves are often used in cooking and can be used fresh, dried, crushed, whole, or ground to give flavor to soups, stews, sauces, broths, meat dishes, and more. The flavor resembles spearmint and menthol, pine, and black pepper. Fresh bay leaves also have floral notes in flavor and can sometimes be found in the herb section of your local grocery store. However, dried bay leaves are the recommended choice due to their longer shelf life and affordability.

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Distinct from Sage

Although bay leaf and sage might look alike in shape and size, they are entirely different herbs. Bay leaves are best used in soups, stews, sauces, and beans, while sage shines when making stuffing, poultry, pork, pasta, potatoes, or paired with onions and walnuts or cheese.

Exploring Bay Leaf Substitutes

When substituting bay leaves, it’s important to know the equivalent measurements. One fresh bay leaf is equivalent to two dried bay leaves, one dried bay leaf is equal to ¼ teaspoon crushed bay leaf, and one fresh bay leaf is equal to ½ teaspoon crushed bay leaf. Now, let’s dive into some fantastic bay leaf substitutes:

1. Thyme

Despite their distinct appearances, thyme can be used as an alternative to bay leaf. Both herbs have a minty flavor, so start with ¼ teaspoon of dried thyme when substituting one for the other. Adjust the amount if you desire a stronger flavor.

2. Oregano

Another great alternative for bay leaf is oregano, known for its earthy, slightly bitter, bold, sweet, and spicy flavor. Fresh oregano can even be considered peppery, just like a bay leaf. As a general rule of thumb, use ¼ teaspoon of dried oregano for every bay leaf the recipe calls for.

3. Mexican Oregano

Mexican oregano, with its citrus undertones, works well for chili, salsas, beans, and meat dishes cooked in a Latin or Mexican style. Substitute ¼ teaspoon of Mexican oregano for 1 bay leaf in your recipe.

4. Basil

Basil, especially in Italian dishes like tomato-based recipes and beef dishes, can be used as an alternative for bay leaves due to its sweet flavor. However, it’s not recommended for other recipes as it might change the flavor too much. Use a 1:1 ratio when substituting basil for bay leaf.

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5. Boldo Leaves

Boldo leaves, commonly used in South American cooking, are related to bay leaves and exhibit a similar flavor. However, they can be overpowering if used in the wrong quantity. If you can find boldo leaves, use half the amount compared to bay leaves.

6. Juniper Berries

Consider using juniper berries as a substitute for bay leaf if there are no pregnant women or young children who shouldn’t consume them. Use ¼ teaspoon of juniper berries per bay leaf in your recipe. They offer a flavor similar to bay leaves, with a slight piney, fruity, and peppery taste.

7. Rosemary

Although not quite like bay leaf, rosemary is a versatile herb with a robust flavor. It can be used as a substitute for bay leaf in steaks, roasts, fish, lamb or mutton, goat, pork, and other gamey meats. Use a 1:1 ratio, and add more if desired.

8. Red Bay Leaves

Red bay leaves, derived from the red cove plant, are not your typical pantry item. They look like bay leaves but are still green. Use them for seasoning dishes, just like you would with a bay leaf.

Best Substitutions for Specific Recipes

For Indian recipes, it’s essential to note that the Indian bay leaf, also known as Teja Patta, comes from the cassia tree and tastes more like cinnamon. It is not recommended to use the laurel bay leaf in Indian cooking. Instead, substitute with cassia, cinnamon, or clove if you don’t have an Indian bay leaf.

For soups and stews, consider using thyme, oregano, or boldo leaves as substitutes for bay leaf. These herbs will enhance the flavor of your dish without compromising its integrity.

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Recipes Using Bay Leaves

Some of my favorite recipes that use bay leaves include corned beef seasoning mix, soups and stews like sopa de chicharos, green chile chicken stew, and prime rib soup. You can also use bay leaves in hearty main dishes like chicken mandi, turkey carnitas, or deepen the flavor of the French classic, beef bourguignon!

More Great Substitutes!

More great substitute pages to help you out with all of your cooking and baking!

Frequently Asked Questions

📖 Recipe

Now, armed with this knowledge of bay leaf alternatives, you can confidently create delicious recipes without worrying about running out of bay leaves. Explore these substitutes and experiment with flavors to enhance your culinary creations. Remember, the world of culinary substitutes is vast, and there’s always a new taste to discover!

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