Can basil be substituted for bay leaves?

Answer 1

If you are not familiar with bay leaves and their uses, you may well wonder if you can use basil instead of bay leaves. Both are aromatic leaves, after all. And in food, many substitutions are common. Bay and basil leaves are used globally in various dishes and cuisines.

Bay leaves are available in many varieties, depending on where they grow. Basil, too, is of different types and the flavor of the basil, though similar, may be quite varied. For instance, Thai basil is quite different from the sweet basil, which is again different from holy basil that grows in India – there are as many 15 types of basil, and some have a very different flavor and even color, as you can even get basil that is purple.

These are some of the differences in appearance, flavor and usage:

Appearance

Bay leaves are quite big and may even be 3 inches or more long and flat, while basil leaves are shorter, with a somewhat rounded middle. Bay leaves are olive green while basil is a vibrant green. As there are many different kinds of bay and basil leaves, there so there are many variations in size and color.

Flavor

Bay leaves have a woodsy, earthy, eucalyptus, cinnamon type of flavor, hard to describe. The aroma also depends on the variety of bay leaf that you get. The plant that grows in Europe is different from the one that grows in California, which is quite different from the one that grows in India. Basil has a sweet, minty and anise like flavor that gives a unique taste to anything it is put in, particularly when you use fresh leaves.

Usage

Bay leaves are used in rice and meat dishes, in soups and stews, in gravies that often use garam masala, and in some western sauces. They are typically discarded before the food is served as they are difficult to eat, being extremely fibrous. They are best added to foods in the beginning of the cooking process, so they release their flavors slowly. Indian bay leaves are quite different when compared to their counterparts from other countries and it is best not to substitute one kind for the other. For western dishes, the bay leaves from Europe or California work better whereas for Indian dishes, the Indian bay leaf (also called tej patta) will give you the flavor complexity that you want.

On the other hand, basil pairs well with tomato dishes, in pizzas and pastas, in salads and, of course, it is the main ingredient in the Italian pesto sauce. It is best used at the end of the cooking process as its flavor is best when it is fresh. It is quite edible and you can chew on basil leaves to freshen your breath as well.

Fresh or Dry?

Bay leaves are usually dried before they are used as they are rarely sold in the fresh form. The drying actually intensifies their flavor and enhances their shelf life. While you can get both fresh and dry basil, their flavor changes a great deal. It is always better to use fresh basil wherever possible. As some volatile oils of basil are lost during drying, you will not get the same flavor from dry basil as you would from fresh basil. If you cannot get hold of the fresh leaves, then use a small quantity of dry basil. Obviously, you cannot use dry basil, even reconstituted, to make pesto or add a fresh flavor to dishes.

Answer 2

No, I wouldn't recommend it at all. Basil is a milder herb, with a bit of a sweet flavor, while bay leaves are more pungent, and have a completely different taste and aroma.

Answer 3

yes infact there kinda the same it tast and look people wont now the diiffrence