Bay leaves come from the laurel tree and impart a subtle herbaceous flavor to slow-cooked meals. Dry leaves are more intense than fresh leaves, but need extra time to release that flavor. Drop a couple leaves early into your stews, braises, chilis, and poultry stuffing for a nice herbaceous aroma and pull them out before serving. Using bay leaf in dishes that cook for a long time allows the flavor compounds to be fully extracted by the low heat.