Bay leaves are an aromatic leaf commonly used as a herb in cooking. They come from various plants, but the most common source is the bay laurel (Laurus nobilis). Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in various cuisines around the world, including Indian, Filipino, European, and Caribbean, and are typically used in soups, stews, meat, seafood, and vegetable dishes. They can be used whole, either dried or fresh, in which case they are removed from the dish before consumption. Bay leaves are not toxic and can be eaten without harm, but they remain stiff even after cooking and may pose a choking hazard or cause harm to the digestive tract if swallowed whole or in large pieces. To get the most flavor from bay leaves, they should be added at the beginning of cooking as the longer they simmer, the more time they have to release flavor and allow it to infuse the dish.