Though bay leaves aren’t eaten whole, they do contain vitamins A and C, along with folic acid. Only small amounts make it into a dish, but they’re still present. There’s no perfect substitute, though some cooks opt for thyme or oregano for a similar hint of aroma—just keep in mind these herbs bring their own distinctive flavors.
The Mystery of Taste Perception
Because bay leaves work so subtly, some people struggle to detect their contribution. Those with less sensitive palates may not notice the difference, while others attuned to layers of flavor appreciate how they elevate complexity.
