The Top 5 Alternatives to Bay Leaf

It’s likely that you’ve looked up a recipe for a stew or soup and seen that one or two bay leaves are required for the cooking process. Is there really a need to add anything if you don’t have bay leaves on hand and are unsure what to use in their place? You may not believe that a few dried leaves makes a difference in the end product, but trust us when we say that this peppery, minty leaf adds robust, herby tastes to stews, meat dishes, and savory sauces.

There are plenty of delicious substitutes for bay leaves that are probably now residing in your spice cabinet if you’re out of them at home or have simply never felt the need to buy some. Use our list of the top 5 alternatives to the amazing bay leaf to ensure that your richest meals are consistently full of flavor, from dried thyme and dried basil to oregano and even juniper berries.

1. Dried Thyme

While dried thyme and dried bay leaf are not visually identical, they both originate from the Mediterranean region and share a similar minty flavor. In recipes calling for rich meats like beef or lamb, as well as in slow-cooked soups and stews, dried thyme makes a fantastic replacement. Use ¼ tsp dried thyme for every bay leaf you need to substitute.

2. Dried Basil

While fresh basil is great in salads, fresh pizza, and pasta, its dried brother is a better option when used in place of bay leaves. When basil is dried, its sweet, anise undertones disappear, and it takes on a taste more akin to bay leaf. The bitter, peppery notes complement recipes calling for bay leaf. When preparing any tomato-based food, such as pasta sauces and stews, use dried basil instead of bay leaf.

3. Dried Oregano

Similar to utilizing dried basil, the bitter and somewhat minty herbal flavor of dried oregano makes it an excellent alternative to bay leaf in tomato-based or rich meat meals. When using dried oregano in recipes in place of bay leaf, use ¼ teaspoon of dried oregano for every one bay leaf.

4. Juniper Berries

Juniper berries are most known for their prominent part in gin, but because of their peppery and piney aromas, they also work well as an excellent alternative to bay leaf. But be careful when adding juniper berries, as they are very potent. As with bay leaves, you can throw them away after cooking. Use two to three ground juniper berries for every bay leaf.

5. Boldo Leaves

Boldo leaves are not the most popular pantry staple, but they taste and smell similar to bay leaves, which is a near relative. Bolo leaves, which are primarily employed in South American cooking, have a strong, spicy flavor with a tinge of bitterness. Use roughly half as much as bay leaves to avoid having their potency overshadow your meal.

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