Bay leaf substitutes
Bay leaf substitutes — 6 options, ranked, with the exact amount
Use Dried thyme
½ tsp dried thyme for every 1 bay leaf
Herb with similar earthy, slightly minty flavor.
Dried thyme, oregano, or basil are the best substitutes for bay leaves in cooking.
A bay leaf's job is aroma, but in the background of a long simmer rather than the foreground — it goes in whole, gives up a resinous, faintly eucalyptus depth over an hour, and comes back out — so any ground herb you use instead sits on top of the dish and cannot be fished out at the end.
- Verdict —
- Tweak it
- What changes —
- similar taste, different texture
- Best for —
- soups
Updated 26 Jul 2026 · no sponsored swaps
- Jobs
- Aroma & flavor identityprimary
Every option, one card
Ranked| # | Substitute | Instead of bay leaf | Verdict |
|---|---|---|---|
| 1 | Dried thymesoups | ½ tsp dried thyme per 1 bay leafTweak it | Tweak it |
| 2 | Dried oreganosoups | ½ tsp dried oregano per 1 bay leafYou'll taste it | You'll taste it |
| 3 | Dried basilsoups | ½ tsp dried basil per 1 bay leafYou'll taste it | You'll taste it |
| 4 | Dried marjoramsoups | ½ tsp dried marjoram per 1 bay leafTweak it | Tweak it |
| 5 | Dried sagestuffing | ¼ tsp dried sage per 1 bay leafYou'll taste it | You'll taste it |
| 6 | Dried rosemaryroasts | ¼ tsp dried rosemary per 1 bay leafYou'll taste it | You'll taste it |
Dried thyme
similar taste, different texture
Herb with similar earthy, slightly minty flavor.
- Covers
- Aroma & flavor identity
- Best for
- soups, stews, braises, roasts
More concentrated than bay leaves, use sparingly.
Dried oregano
different taste and texture
Mediterranean herb with earthy, slightly bitter flavor.
- Covers
- Aroma & flavor identity
- Best for
- soups, stews, tomato-based dishes, Mediterranean cuisine
Stronger flavor than bay leaves, adjust to taste.
Dried basil
different taste and texture
Sweet, slightly peppery herb with aromatic flavor.
- Misses
- Aroma & flavor identity — not covered
- Best for
- soups, stews, Italian dishes, tomato sauces
Adds sweetness and aroma, good for Italian cuisine.
Dried marjoram
similar taste, different texture
Mild, sweet herb with similar aromatic qualities.
- Covers
- Aroma & flavor identity
- Best for
- soups, stews, roasts, vegetable dishes
Milder than bay leaves, good for delicate dishes.
Dried sage
different taste and texture
Strong, earthy herb with slightly bitter flavor.
- Covers
- Aroma & flavor identity
- Best for
- stuffing, roasts, soups, hearty dishes
Very strong flavor, use sparingly.
Dried rosemary
different taste and texture
Piney, aromatic herb with strong flavor.
- Covers
- Aroma & flavor identity
- Best for
- roasts, grilled meats, potatoes, Mediterranean dishes
Very strong flavor, use very sparingly.
Questions
6 questionsCan I eat bay leaves?
No, bay leaves should be removed before serving as they can be sharp and unpleasant to eat. They're used for flavoring during cooking only.
What's the difference between fresh and dried bay leaves?
Dried bay leaves are more concentrated in flavor. Use 2 fresh leaves for every 1 dried leaf in recipes.
Why are bay leaves used in cooking?
Bay leaves add depth, complexity, and a subtle earthy flavor to dishes. They're especially good in long-cooking dishes like soups and stews.
Can I substitute thyme for bay leaves?
Yes, dried thyme is one of the best substitutes for bay leaves. Use about ½ teaspoon of dried thyme for every bay leaf.
Do bay leaves go bad?
Dried bay leaves can lose their potency over time. They're best used within 2 years and should be stored in an airtight container.
What dishes commonly use bay leaves?
Bay leaves are commonly used in soups, stews, braises, rice dishes, and slow-cooked meats. They're essential in many French, Italian, and Mediterranean recipes.
Tips for substituting bay leaf
8 tips- Bay leaves are typically removed before serving
- Dried bay leaves are more potent than fresh
- Bay leaves release flavor slowly during long cooking
- Store dried bay leaves in airtight containers for up to 2 years
- Bay leaves add depth and complexity to slow-cooked dishes
- They work best in soups, stews, and braises that cook for 30+ minutes
- Fresh bay leaves are milder than dried - use 2 fresh for every 1 dried
- Bay leaves pair well with other herbs like thyme, oregano, and parsley