Who here uses it? I'd think if it can be ground very very finely, that maybe it would lose any textural disadvantage over whole dried bay, while dispersing flavor more efficiently.
Any European butcher can tell you that ground bay leaf is used in many sausage preparations.
I don't use it in cooking, and I don't use dried bay leaves.
I have a shrub of true bay right in my garden. Grows easy and it is very hardy.
Difference is like night and day
I use it. Buy in small quantities as it loses flavor fairly quickly. It's available commercially from vendors like Spices Etc. or Penzeys.