To infuse soups and stews with a distinct flavor, add whole dried bay leaves during the simmering process. This prolonged cooking time allows the bay leaf to release its aromatic oils slowly, contributing to a well-rounded flavor profile. Remember to remove the leaves before serving, as they can be sharp and are not meant to be eaten.

**Bay leaf enhances the overall flavor profile of soup.** It infuses a subtle but distinctive taste, adding depth and complexity to the dish. While it doesn’t overpower other flavors, bay leaf contributes a pleasant earthiness that takes soups to a whole new level.

If you want to experiment with bay leaves, the easiest way to use them is simply to toss one or two whole leaves into a soup, stew, or braising liquid. Let it simmer along with any meat, vegetables, or stock, and it will infuse the food with a mild herbal flavor. You can also add a whole bay leaf to pickling brine when making pickled vegetables.

In making soups and broths, bay leaves act as a foundational herb. You introduce a bay leaf early in the cooking process to allow its flavor to permeate the liquid. A single leaf is typically enough to enhance an entire pot, contributing subtle notes to chicken noodle soup or beef broth.