​Are bay leaves safe to eat? Know the potential risks

Bay leaves are a common herb many use while cooking, especially meat. While some believe, it adds a distinctive flavor profile to meat, a few others differ to agree. The debate over whether bay leaves do add flavour has persisted for ages. Even celebrity chef Ina Garten has once expressed whether it's necessary.

“I really don’t know the answer to this. I will say that I always also wonder whether bay leaf makes a difference. There are a couple of things that I use bay leaves in and I’ve always wanted to make them without the bay leaves to see if it made a difference, and I never have, so I’m not sure,” the chef said in a 2022 interview with The New Yorker.

Despite differing opinions on their culinary value, one fact remains clear: whole bay leaves should not be eaten.

What is a bay leaf?
Bay leaves come from the Laurus nobilis plant. Native to the Mediterranean, this woody shrub is also known as bay laurel or sweet bay.

Bay leaves have a subtle aroma and flavor, which comes from their essential oils. Bay leaves become more flavourful as they age.

The leaves are oval in shape and are about 3 inches long. They are veined and have smooth but wavy edges. Fresh bay leaves are dark green in colour, however, as they dry, they turn more of an olive colour.

Are bay leaves safe to cook?
Bay leaves are absolutely safe to use in cooking. The essential oils found in the leaves give it a distant aroma and flavour. When you steam and heat it, this oil gets extracted into the food. However, it is advised to remove the leaves from the dish, before you eat it. This is because the leaves are bitter. The leaves become hard and sharp when you cook it, and hence removing them is ideal.

The leaves cannot be digested, and they will stay as a whole while passing through your digestive system. This will pose a risk of getting stuck or tearing the intestinal lining. A choking hazard may also occur if you swallow the leaves.



Bay leaves have long been used in folk medicine for their antimicrobial properties and other health benefits. It is non-toxic and safe to cook, however, remember to remove the leaves before serving them.

(Pic courtesy: iStock)