Substitutes for Bay Leaves

Boldo Leaves

• Boldo leaves, leaves of the Peumus boldus plants that have origins in Chile, serve as perhaps the most similar culinary substitute for bay leaves. Like bay leaves, they have a slightly bitter flavor and a strong, warm and spicy aroma similar to camphor. Boldo leaves stand in for bay leaves in almost any cooking situation, though they have a stronger flavor than bay leaves. This herb provides an especially strong accent to Indian foods, fish, mushrooms, sauces and gravies. They also work well as a pickling spice, another quality they share with bay leaves.

Thyme

• Common thyme (Thymus vulgaris) stands as one of the most versatile herbs in a cook's arsenal. This herb has a dry aroma and a somewhat minty flavor. Like bay leaves, thyme lends a savory flavor to meats such as pork loin, lamb, veal and beef roasts. Unlike bay leaves, however, thyme adds a slightly sweet flavor to dishes. For meats, thyme works best on fish and poultry. This herb also works well as a bay leaf substitute in soups and sauces, especially fish sauces and chowders. Eggs, custards, croquettes, spaghetti sauce and poultry stuffing also benefit from a little thyme. It accents other herbs such as basil, oregano, sage, rosemary and garlic. Try lemon-scented thyme -- Thymus citriodorus -- to add sharpness to the flavor.

Juniper Berries

• The Cook's Thesaurus, a website that specializes in suggesting substitutes for cooking ingredients, recommends juniper berries as a bay leaf stand-in for flavoring meats. Pungent juniper berries are perhaps best known for lending their flavor to gin, but these berries also complement game meats, beef and pork. As far as vegetables go, juniper works well with sauerkraut, carrots and hearty vegetables. Juniper's flavor blends nicely with black pepper, garlic and rosemary. Pregnant women, children under 12 and those at risk for heart and kidney diseases should not ingest juniper berries.