Bay leaves are popularly known for its tempting aroma and taste. Bay leaves are up to 10 cm long and 5 cm wide, short-stemmed and leathery leaves of the evergreen sweet bay tree. They are light green in color and brittle when dried. The most common form of bay leaf as an herb is the dried whole leaf. It may be crumbled into recipes or added whole. Bay leaves, also known as Sweet Bay or Sweet Laurel. Native to Asia and cultivated in the Mediterranean and regions with similar climates, the bay leaves (Laurus nobilis) is an evergreen member of the Lauraceae family and is related to cinnamon and sassafras. Bay leaves are a popular culinary flavoring in classic and contemporary cuisines which stimulates the appetite. Bay Leaves can be added to fish dishes, meats, vegetables, soups, stews, marinades, and sauces, even custards. They are generally removed before serving. Overuse of this herb can make a dish bitter. Cuisines all over the world utilize bay leaves.