![]() ![]() If you’re out of fresh, dried, or ground bay leaves, thyme is the next best thing to a bay leaf. ½ teaspoon crushed bay leaf = ¼ teaspoon crushed boldo leaf.Boldo leaves can still be overpowering when used in large amounts, so it’s recommended to substitute at even just half the ratio that the recipe calls for and work your way up from there. They’re slightly bitter, rich, and savory, but have an all-around softer taste than bay leaves-which allows them to work well in flavoring lighter recipes, such as mushroom and vegetable-based dishes. 1 bay leaf = two or three juniper berries (ground or whole)īoldo leaves are native to Chile and grow on the boldo plant.They’re safe to eat, but you can use them whole and discard them before serving (as you would a bay leaf) or grind them before tossing them in to help release their flavor. Small but mighty, juniper berries also have a strong, overwhelming taste, so they need to be used sparingly. Juniper berries have notes of pine and pepper, which make them an unsuspecting but effective bay leaf substitute. ¼ teaspoon crushed bay leaf = ¼ teaspoon dried oregano.Like basil, using oregano as a bay leaf substitute will work best in tomato-based dishes and recipes that use beef and lamb. ¼ teaspoon crushed bay leaf = ¼ teaspoon dried basilĪs another bitter, pungent, and slightly minty herb (and one that’s very easy to find), dried oregano can also work as a bay leaf substitute.Dried basil is a good substitute for bay leaves in Thai, Italian, and other tomato-based dishes, like pasta sauces and stews. When dried, basil loses the strong anise notes, so it tastes closer to a bay leaf. ![]() However, fresh basil is not an exact substitute for a bay leaf because it also has a hint of anise, which is sweet and tastes like licorice.
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