Bay leaf
Bay leaf is low in histamine and typically well tolerated as a cooking herb.
Bay leaves are used in small amounts as a flavor base and don't contribute meaningful histamine to dishes.
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Used dried, not eaten — bay leaves are almost always used dried and removed before eating, so exposure to the leaf itself is minimal
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Context matters — bay leaf is often used in slow-cooked stews and soups; the histamine level of those dishes depends far more on the meat or stock used than the bay leaf
Generally a non-issue even for people who are quite sensitive to histamine.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)