bay leaves are more suitable for cooking because the bitter taste of fresh bay leaves disappears after drying. The bay leaf has the special taste of removing fishy meat and vegetables, as well as the delicacy and aroma of the material itself. Therefore, adding bay leaf can help cook delicious dishes. Laurel leaves take a long time to cook to release their flavor, so they are mostly used in soups, stews, sauces, and pickles. The flavor of laurel matches well with beans, legumes, and tomatoes, making it particularly suitable for use in ketchup. The method of cooking can also release the aroma of bay leaves. Suitable food combinations include beef, chicken, fish, tomatoes, etc. Suitable spices include garlic, thyme, peppermint, and sweet pepper.