Abstract
Background: Bay, Laurus nobilis L is a native plant and is one of the most frequently used cooking spices. The dry Bay leaves are used to treat several digestive problems with anticonvulsive, narcotic and antibacterial properties. Thus, this study was aimed to investigate the in-vitro antimicrobial and antioxidant activities of different extracts of Bay leaves. Methods: The dried Bay leaves were extracted sequentially with n-hexane, dichloromethane and methanol by Soxhlet apparatus. The extracts were concentrated and evaluated for antimicrobial activity against Staphylococcus aureus, Pseudomonas aeroginosa,