Here's some info I found online about the bay leaf. Do you use bay leaves??
Reason for Discarding
The bay leaf plays an important role in flavoring your soups or stew, but once the food is ready to serve, it is wise to fish out the leaf and discard it. The reason chefs recommend getting rid of the leaf is not for any health reasons, but because the bay leaf has a bitter flavor when eaten and is difficult to chew. It is purely for the quality and taste of the dish that the leaf is discarded before the meal is served.
The bay leaf may be used in a few ways in the kitchen. Aside from being tossed into a dish alone for added flavor, the bay leaf may be added to a "bouquet garni," which is a small bundle of herbs that are tied together and added to a soup or stew and taken out before serving. Some bouquet garni bundles are wrapped in cheesecloth and tied before being added. Bay leaves can be added to your pickling liquid, in meat or fish marinades, to boiling water to add flavor to shrimp or crab and to milk during the preparation of rice pudding. Remove the bay leaf for each application when it comes time to plate the food and eat.
Like many herbs and plant-based products, bay leaves were once used medicinally, and are still used to treat various aliments in alternative. Some herbalists use bay leaf or its oil for treatment of chest infection, bronchitis, backache, swelling and digestive problems. It is wise to consult your regular doctor before you decide to use bay leaf for any medicinal purpose.
Bay leaves on their own contain several nutrients that are beneficial to health, although you likely won't receive too much benefit simply from adding a leaf or two to your soup pot. Bay leaves contain iron and manganese, vitamins A and C, and lesser amounts of potassium, magnesium and calcium.