Bay leaves (Laurus nobilis) are an evergreen tree or shrub that are native to the Mediterranean region, and are often used as a seasoning in cooking. They have a rich, complex, and slightly sweet flavour that is often described as a combination of mint, oregano, and thyme. Bay leaves are typically used to flavour soups, stews, stocks, and braises, and are a key ingredient in many traditional dishes such as bouillabaisse, and in many French dishes like "Boeuf Bourguignon".

The leaves are used dried, which gives them a more intense flavour than fresh leaves. They are usually added to dishes at the start of the cooking process, to allow the flavours to develop and infuse into the dish. They are often removed before eating or serving, as they can be tough to chew. Some people leave them in the dish if they are finely chopped and the dish will be eaten with fork and knife.

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