Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance.Bay leaves can be used to flavour vinegars and pâtés, and in pickling and marinades. Long cooking draws out the aroma of this herb and most braised, poached and stewed dishes benefit from the addition of a bay leaf, as do soups, stocks and risottos.Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. Also regular inclusion of bay leaves in meals promotes general health. 2. They have been proven to be useful in the treatment of migraines.The leaves have a hypoglycaemic effect on diabetes patients, due to the presence of a number of phytochemicals and essential oils in it. Consumption of bay leaves was found to improve insulin and glucose metabolism. The active component of bay leaves is a polyphenol, which helps in controlling glucose levels.The active in vitro component of bay leaves is water soluble [3, 7] and is likely not a component of the total oil. ... In summary, bay leaves reduced serum glucose, total cholesterol, LDL cholesterol and triglycerides, and increased HDL cholesterol levels in people with type 2 diabetes.