Bay Leaves Bay leaves, also known as Laurel, provide a woody and slightly minty aroma. Used whole, they are easily added to stocks, stews, or marinades and are a key ingredient to a bouquet garni, though they should always be removed before consumption. Bay leaves impart a pungent, bitter taste that lends well to poaching seafood, a hearty chili, and a good choice to alternate with vegetables and meat on skewers. Crushed bay leaves are easier to consume, and will produce a similar effect in any dish.