Bay leaf is primarily used to flavor foods, and it is used by chefs of ethnic cuisines, from Italian to Thai. It is also frequently used in salt-free seasonings.

Bay leaf is thought to be useful for gastric ulcers, high blood sugar, migraines, and infections. Bay leaves and berries have been used for their astringent, diaphoretic (promotes sweating), carminative (promotes digestion), digestive, and stomachic (tones and strengthens the stomach) properties. In the Middle Ages bay leaf was believed to induce abortions. Traditionally, the berries of the bay tree were used to treat furuncles. The leaf essential oil of Laurus nobilis has been used as an antiepileptic remedy in Iranian traditional medicine.

Currently, there is not enough scientific evidence to draw any firm conclusions about the medicinal safety, effectiveness or dosing of bay leaf.

Alpha-methylene-gamma-butyrolactone moiety, bay laurel, bay tree, costunolide, daphne, dehydrocostus lactone, Grecian laurel, guaianolides, Lauraceae (family), laurel, laurel oil, Laurus, Laurus nobilis L., Mediterranean bay, Mediterranean laurel, noble laurel, p-menthane hydroperoxide, reynosin, Roman laurel, santamarine, sesquiterpenes, sweet bay, sweet laurel, true bay, trypanocidal terpenoids, zaluzanin D.

Note: Bay leaf (Laurus nobilis) may be confused with California bay leaf (Umbellularia californica), also known as "California laurel" or "Oregon myrtle," or Indian bay leaf (Cinnamoma tamala). This monograph only covers bay leaf (Laurus nobilis).

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.