Beth Teitell from The Boston Globe decided to settle a long-standing debate among home cooks: Are bay leaves truly indispensable in cooking, or are they just an overrated garnish? To find out, she conducted a casual experiment, preparing two versions of the same dish—one with bay leaves and one without—and invited friends over to taste them. This impromptu trial, while far from scientific, generated some interesting insights, which were later discussed with Ayesha Roshan from NPR. Teitell entered the experiment as a bit of a bay leaf skeptic, but she was intrigued by the strong opinions people had about the herb. Interestingly, she found that those who disliked bay leaves tended to be less experienced cooks. These individuals likely used dried bay leaves that had lost their potency over time, which might explain why they didn’t notice much difference. Surprisingly, though, most of her guests preferred the dish with bay leaves, citing its enhanced depth of flavor. Even so, Teitell remains unconvinced about their absolute necessity, joking that bay leaves are akin to Santa Claus—believable only if you choose to believe. As someone who grew up cooking under the guidance of my German grandmother, I’ve always appreciated bay leaves for the subtle complexity they bring to soups and stews. Recipes from my family often include bay leaves, and I’ve come to associate them with rich, comforting meals. While they’re particularly prominent in European and Mediterranean cuisines, bay leaves also play a role in Indian and Middle Eastern dishes. The widespread use of bay leaves across global cuisines suggests their versatility, whether it’s the classic bay laurel (Laurus nobilis) or regional variations. What do you think about this polarizing herb? Is it a game-changer, or simply unnecessary flair? For those interested in experimenting further, consider making infused bay leaf oil. It’s surprisingly easy and adds a unique touch to both savory and sweet dishes. Whether you’re a staunch supporter or a skeptical onlooker, bay leaves continue to spark lively discussions in kitchens around the world. So, what’s your verdict?
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