Start by identifying the product you have. A recipe for dried leaves sold as food is not an instruction for a concentrated oil or a cosmetic.
Check the product identity
Look for botanical name, intended use, batch and storage information. Do not confuse Laurus nobilis with plants sharing similar common names, or decide that a garden leaf is food-safe from appearance alone.
Follow the label and recipe in cooking
The choice of whole or ground bay for soups, stews and sauces depends on the recipe. Equal amounts of different products need not produce equal aroma. Adding a leaf as a spice does not change the food’s storage or safety requirements.
Treat oils and finished products separately
Do not apply a leaf-tea recipe or a universal homemade dilution ratio to essential oil. Misuse can cause poisoning or skin reactions; follow the product’s stated use. For commercial purchases, specify plant part, extraction method and intended application in the enquiry.
Source: Poison Control — essential oils