What's the Best Substitute for Bay Leaf?
Whether you're out of Bay Leaf or looking for a healthier alternative, finding the right substitute can save your recipe. Aromatic leaves from the bay laurel tree, essential for adding depth to soups, stews, and braises In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
Dried thyme, oregano, or basil are the best substitutes for bay leaves in cooking.
Best Substitutes for Bay Leaf
Dried Thyme
Ratio
1 bay leaf = 1/2 tsp dried thyme
Best For
- soups
- stews
- braises
- roasts
Description
Herb with similar earthy, slightly minty flavor
More concentrated than bay leaves, use sparingly
Dried Oregano
Ratio
1 bay leaf = 1/2 tsp dried oregano
Best For
- soups
- stews
- tomato-based dishes
- Mediterranean cuisine
Description
Mediterranean herb with earthy, slightly bitter flavor
Stronger flavor than bay leaves, adjust to taste
Dried Basil
Ratio
1 bay leaf = 1/2 tsp dried basil
Best For
- soups
- stews
- Italian dishes
- tomato sauces
Description
Sweet, slightly peppery herb with aromatic flavor
Adds sweetness and aroma, good for Italian cuisine
Dried Marjoram
Ratio
1 bay leaf = 1/2 tsp dried marjoram
Best For
- soups
- stews
- roasts
- vegetable dishes
Description
Mild, sweet herb with similar aromatic qualities
Milder than bay leaves, good for delicate dishes
Dried Sage
Ratio
1 bay leaf = 1/4 tsp dried sage
Best For
- stuffing
- roasts
- soups
- hearty dishes
Description
Strong, earthy herb with slightly bitter flavor
Very strong flavor, use sparingly
Dried Rosemary
Ratio
1 bay leaf = 1/4 tsp dried rosemary
Best For
- roasts
- grilled meats
- potatoes
- Mediterranean dishes
Description
Piney, aromatic herb with strong flavor
Very strong flavor, use very sparingly
How to Choose the Right Substitute
When choosing a substitute for Bay Leaf, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking 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
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications