Cooking with bay leaves adds flavor without adding extra sodium, fat, or calories. If ground bay leaf is used, small amounts of vitamins A, C, and B6, as well as iron, calcium, and manganese may be consumed.

Many culinary enthusiasts swear by bay leaves as a key ingredient in stews and other savory dishes. But the potential uses of these leaves extend beyond the kitchen.

People around the world have also used bay leaves in traditional and complementary medicine practices for thousands of years. Most of these uses involve crumbled leaves, poultices of leaves, or bay leaf essential oil.

And then there’s bay leaf burning, which is said to produce smoke that offers a range of health benefits.

Here’s what you need to know about the practice, including its potential benefits and how to safely try it

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Cooking With Bay Leaves

Because the leaves do not soften as they cook, bay leaves are added to simmering sauces or included in a braising liquid, and then removed before serving. The leaves have sharp points that can cut the mouth, cause choking, or even slice into the digestive tract. Simply add the whole dried leaf to the recipe and take out once the dish is finished cooking. If using the fresh, California bay leaves, add half of the amount called for (which may mean tearing a leaf in half).

Bay leaves 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. In addition to simmering in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it, and can also be added to the liquid when cooking rice. When ground into a powder, bay leaf is used similarly to a spice.