Sweet Bay (Laurus nobilis) is a Mediterranean native that grows as a multi-stemmed and compact shrub or tree. It has smooth, substantial trunks and its base is broad, with the leaves gradually tapering upward. Its attractive growth habit makes this evergreen herb a handsome addition to the herb or kitchen garden.
Laurus nobilis is grown for its aromatic leaves which are used in culinary dishes. The leaves are thick, leathery, and dark green with a high gloss. If left to its own devices, Sweet Bay will grow to a towering 40 feet tall or more. Still, it’s an herb that adapts extremely well as a container specimen. In fact, it is one of the landscaping favorites for clipping into topiary shapes, hedges, and standards. This bay has clusters of small, yellow spring blossoms. If the plant is a female, she’ll produce small, black or purple berries.
It’s interesting to note that Laurus nobilis is said to be the only laurel that isn’t poisonous. Yet, it’s often mistaken for the California Bay Tree (Umbellularia californica), and some will tell you that these two are one and the same. Don’t fall for it; they are two different species of plants no matter how similar their appearance. Some people claim that the California Bay is an edible laurel and is often used as a substitute for Sweet Bay. Then there are those that that say the California Bay’s leaves contain toxic oils that shouldn’t be ingested. In any case, apparently Laurus nobilis’ flavor is far superior to its look-alike. So, do some research before making that substitution.
Sweet Bay trees can be planted in full sun, but perform best in part shade. They tolerate all types of soils, but will thrive in a rich, well-drained one. Sweet Bay doesn’t need a lot of water once it’s established, but does appreciate regular watering routines. If you have a potted Laurus nobilis, feel free to bring it indoors or into a greenhouse if you live in a harsh winter area. They tend to survive down to about 20 degrees.
The Bay Laurel’s leaves can be picked at any time during the year and used fresh or dried in sauces, soups, stews, poultry, fish, and stocks. However, this is one herb that actually becomes more flavorful if it’s dried before using. Bay leaves are meant to flavor dishes, not to be ingested. In fact, the leaves are sharp and can cut your mouth, so be sure to remove them before serving the dish they were added to during cooking.
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