is like a healthy version of salt, in that it doesn’t so much add its own flavor as it enhances the flavor of other seasonings. Any time you are cooking soup, stew, a simmering sauce — or anything in the slow cooker — you can add both to the flavor and to the health benefit by throwing in a bay leaf or two… just make sure to remove them before serving!
Best stored in the freezer rather than on a shelf, bay leaves have been used both for medicine and cuisine since the ancient Greeks. They are high in vitamins A, C, and several B-vitamins as well as iron and manganese. Check out some of these links to learn more: