Allergen note
Bay leaf is not a common allergen, and reactions from eating it are rare. The bigger concern is physical: whole leaves stay stiff and sharp-edged even after long cooking, so always take them out before the food is served.
How to serve
From around 6 months, simmer one or two whole leaves in soups, stews, beans or rice to add flavor, then remove them before serving. If you want bay in the food itself, stir a small pinch of finely ground bay leaf into baby and toddler dishes.
Preparation
Use only culinary bay leaves, dried or fresh from a known sweet bay plant, never leaves of ornamental look-alikes such as cherry laurel, which are poisonous; fresh leaves taste stronger. Count whole leaves into the pot and out again, or use a spice bag, and choose fine powder over hard-to-spot crumbled leaves.
Texture and choking risk
Whole or broken bay leaves do not soften with cooking and can get stuck in a child's throat or scratch the throat and gut. Check the portions you serve young children for stray pieces, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries bay leaves, note any reaction and see it in the allergen tracker.
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