Bay leaves are a staple in soups, stews, sauces, and braises—known for their subtle, earthy, and slightly floral aroma that builds depth over time. But what if you reach for that jar and realize you’re all out? Don’t worry. Plenty of herbs and spices can fill in as a bay leaf substitute without throwing off your dish.
Whether you’re simmering chili or making a pot of broth, the key is to find an herb with similarly warm, woodsy notes and low bitterness.
Let’s explore your best options and how to use them based on what you’re cooking.
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Quick Answer: What Can You Use Instead of Bay Leaf?
The best bay leaf substitutes include:
- Thyme – Earthy, subtle, and great in slow-cooked dishes
- Oregano – Stronger and more peppery, best used in moderation
- Basil – Sweet and aromatic, good for tomato-based sauces
- Rosemary – Piney and bold, ideal for meat dishes
- Sage – Robust and herbal, perfect for fall and poultry recipes
- Dried bay leaf powder – A concentrated version of the real thing
Choose your replacement based on whether you’re making a broth, meat dish, or something tomato-based.
Best Bay Leaf Substitutes by Recipe Type
Bay leaf’s flavor is mild but foundational. Here’s how to mimic that in different recipes:
| Recipe Type | Best Substitute(s) | Why It Works |
| Soups & stews | Thyme, oregano | Offers herbal depth over time |
| Tomato-based sauces | Basil, oregano | Sweetness and complexity match well |
| Braised meats or roasts | Rosemary, sage | Strong flavor to replace bay leaf’s base note |
| Rice & grains (e.g., pilaf) | Thyme, basil | Gentle, herbaceous aroma |
| Curries or lentils | Curry leaves, thyme | Slight bitterness and depth |
1. Thyme
Best for: Soups, stews, sauces, and beans
- Flavor profile: Earthy, herbal, slightly minty
- Substitute ratio: ¼ tsp dried thyme = 1 bay leaf
Thyme is the closest in taste and cooking behavior. It holds up well in long cooking and adds depth without overpowering other flavors.
2. Oregano
Best for: Tomato sauces, chili, marinades
- Flavor profile: Pungent, slightly bitter and peppery
- Substitute ratio: Use sparingly—⅛ to ¼ tsp dried oregano per bay leaf
Oregano is stronger than bay, so use with caution. It works well in bold dishes like pizza sauce or meaty stews.
3. Basil
Best for: Italian recipes, vegetable dishes
- Flavor profile: Sweet, slightly spicy, aromatic
- Substitute ratio: 1 tsp fresh or ½ tsp dried basil = 1 bay leaf
While it won’t mimic bay leaf exactly, basil brings a sweet depth, especially in tomato-based recipes and lighter broths.
4. Rosemary
Best for: Braised meats, roasts, root vegetable dishes
- Flavor profile: Piney, bold, slightly peppery
- Substitute ratio: Use ¼ tsp dried rosemary per bay leaf
Use rosemary sparingly—it’s potent and can dominate other flavors. It’s ideal when bay leaf is used in savory, meat-forward recipes.
5. Sage
Best for: Poultry, stuffing, creamy soups
- Flavor profile: Bold, earthy, slightly peppery
- Substitute ratio: 1 small sage leaf = 1 bay leaf
Sage has a strong aroma and can be slightly bitter, so balance it with milder herbs. Great for slow-cooked dishes and fall flavors.
6. Bay Leaf Powder (If You Have It)
- Substitute ratio: ¼ tsp powder = 1 whole bay leaf
- Sprinkle into dishes early so it has time to release flavor
- No need to remove before serving
Bay leaf powder is convenient and delivers a quick flavor punch without needing to steep a whole leaf.
DIY Bay Leaf Flavor Blend
If you’re feeling creative, try this homemade herb combo:
- ½ tsp thyme
- ¼ tsp dried basil
- Pinch of rosemary or sage
Mix and toss into soups, sauces, or broths in place of one bay leaf. It won’t be exact, but it adds a balanced, savory profile.
Bay Leaf Substitutes to Avoid
Not every herb makes a good bay leaf replacement. Avoid:
- Mint – Too cooling and sweet
- Tarragon – Too licorice-like
- Dill – Too grassy and sharp
- Parsley – Too mild to add noticeable depth
Stick to bold herbs that can stand up to heat and slow cooking.
Tips for Using Bay Leaf Substitutes
- Add substitutes early in the cooking process, just like bay leaves
- Use less when swapping for stronger herbs like rosemary or oregano
- Remove whole-leaf substitutes (like sage or rosemary sprigs) before serving
- Layer herbs: Use a mix of two milder substitutes if you don’t want a strong flavor shift
FAQs About Bay Leaf Substitutes
1. Can I skip bay leaves in a recipe?
Yes, but your dish may lose a layer of background flavor. A substitute helps keep the flavor balanced.
2. Is thyme better than oregano as a substitute?
Yes—thyme is milder and closer in flavor to bay leaf. Oregano is bolder and works best in robust dishes.
3. Can I use curry leaves instead of bay leaves?
Only in Indian dishes. Curry leaves have a citrusy flavor and aren’t interchangeable in Western recipes.
4. How long should I cook bay leaf substitutes?
Add early and let simmer 20+ minutes. The longer the cook, the better the flavor release.
5. Is there a substitute for bay leaf in rice dishes?
Yes—thyme, basil, or even a pinch of oregano can be used to infuse rice with gentle herbal flavor.
While bay leaves bring a unique subtlety to dishes, you can still build great flavor with herbs like thyme, oregano, sage, and rosemary. Just choose your substitute based on your recipe type and go easy with bolder herbs.
With the right swap, your soups, sauces, and stews will still taste rich and aromatic—no bay leaf required.
