Bay Leaves: How They Transform Dishes and Why They’re Essential

Back in the day, not a single soup or goulash was served without a bay leaf. Today, we often ask ourselves: Do we even still need them? For Roman Artner, head chef at Pichlmaiers Zum Herkner, bay leaves remain fundamental—just like salt and pepper. "A dried bay leaf provides the dish with a slightly earthy taste, whereas fresh leaves add a touch of bitterness," he explains in an interview with Falstaff. "But they are like salt and pepper—it’s hard to imagine sauces and ragouts without them."