LogFAQs > #978889501

Bay leaves aren't going to impart a super strong flavor on their own, and they're never going to be the dominant taste in any dish they're used in. But they do add something, and are definitely better used in stews or slow-cooked recipes such as pork shoulder. But if you're using a lot of stronger herbs then they're going to overpower it so much that you're not even going to notice it's there.

A couple of things you can try though to give yourself a better idea of what a bay leaf on its own adds to a dish is to either brew with some hot (not boiling) water, or put one in the next time you make some rice.

But also, make sure you're using some actually decent bay leaves. The ones you get in the cheap tins in the herbal aisle at a grocery store? Nu-huh, those are usually so overdried and poorly sealed that any chance they had at adding anything is pretty much gone. At the very least get some of the higher quality ones at the store, or go to a dedicated spice story like Penzeys or Savory (heck, go to them for all your spices and herbs, it's well worth it).