Whole bay leaves are aromatic, slender, and pointed, typically ranging from 2 to 4 inches long. They have a smooth, leathery texture with a deep green color. The leaves have a distinctive, subtle herbal fragrance with notes of eucalyptus, menthol, and a slight floral quality. Although they are not meant to be eaten directly, whole bay leaves are often used in cooking to infuse their flavor into soups, stews, sauces, and braises. When cooking, they should be added whole and removed before serving, as they are tough and can be sharp. Bay leaves are prized for their ability to add depth and complexity to savory dishes, especially in Mediterranean, Indian, and Caribbean cuisines.