I bought what I thought were bay leaves because they were very cheap. Physically speaking, they behave like bay leaves when cooked (they stay hard even when boiled for along time in a stew). But, I get the feeling they do not give a true bay leaf flavor to the food (or perhaps not any flavor at all). The flavor of bay leaves is sufficiently subtle, though, that I cannot be sure without doing a side by side comparison, which I have not yet had the time for. They are a bit curly along the edges, which bay leaves are usually not, but maybe they're just a different variety that I've not encountered before. So, here's the question: are they bay leaves?
Here is a picture of the questionable leaves:
And here is a picture of what I know to be bay leaves: