My first thought reading the title was who cooks with
But then I'm old and figured you just forgot to add "old" into the title.
Being as I'm from place where Old Bay seasoning is part of the DNA and I'm sure my mother put it in my formula I really suggest you all try it on many different things.
I use Bay leaves in many dishes. Beef and tomato sauces are the most prevalent among them.
Dried are what I use most as with most herbs. I find the flavor is enhanced or intensified with a few exception like Basil.
Something about "fresh" herbs makes me taste a grass like flavor. I guess I want a more intensified flavor once the water is evaporated.
And as to choking on a leaf?
Darwin just might have something to that concern.