Bay leaf as known as Laurel Leaf

English laurel is derived from the Latin name of the tree, laurus. Almost all languages of Western, Central or Northern Europe have related names, e.g., German Lorbeer, Danish laurbær, Swedish lager, Finnish laakeri, Italian alloro, Catalan llor, Portuguese louro, Slovenian lovor and Russian lavr

Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.