Bay leaves are safe to use in cooking but are generally not meant to be eaten whole. The leaves come from the Laurus nobilis plant and are used to impart herbal flavor to soups, stews, and slow-cooked dishes. However, bay leaves remain tough and leathery even after cooking and do not soften, making them difficult and unpleasant to chew. Eating whole bay leaves can present a choking hazard due to their rigid texture and sharp edges, and there are reports of bay leaves causing throat or intestinal damage if swallowed. Therefore, recipes typically recommend removing bay leaves before serving. Ground or crushed bay leaves can be used safely in food, but whole leaves should be discarded after cooking to avoid any risk or discomfort.

In summary, bay leaves are safe to cook with but are not meant to be eaten whole due to texture and safety concerns. It is best to remove the leaves before eating to avoid choking or injury.