Bay leaf (plural bay leaves) refers to the aromatic leaf of the Bay Laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean Cuisine.

The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. Several other plants use the term "bay leaf," but do not refer to the leaves of the Bay Laurel. They include: The bay leaf originated in Asia Minor, and spread to the Mediterranean and other countries with suitable climates.

Bay leaf is not grown in Northern regions, as the plants do not thrive in cold climates. Turkey is one of the main exporters of bay leaves, although they are also grown in areas of France, Belgium, Central and North America, Italy, Russia, Israel and India. The laurel tree that the bay leaf comes from was very important both symbolically and literally in both Greece and Rome.

The laurel can be found as a central component found in many ancient mythologies that glorify the tree as a symbol of honor. This association continues today. Bay leaves are one of the most widely used culinary herbs in Europe and North America.

The bay laurel tree has been cultivated since the beginning of recorded history.

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