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Bay laurel

Bay laurel (Laurus nobilis),Bay Tree, Sweet Bay has been grown as an ornamental plant since ancient times. It is an aromatic evergreen tree/shrub that has dark green, glossy, leaves, produces pale yellow flowers followed by black shiny berries (bacca-laureus). A slow-growing, frost tender perennial, Bay laurel makes an ideal trimmed potted plant that can grow up to 10 feet but most likely 5 feet in a container which should be brought indoors for the winter.

Bay laurel is one of the Mediterranean herbs which grow best in fertile, well-drained soil, full sun to partial shade and moderate temperatures. Because it is susceptible to sunburn, grow it in dappled shade during the hot summer. It is easier to purchase a potted plant from the garden center because bay laurel is slow to propagate. If you were inclined to try; take a 4 inch cutting of new growth and strip away all but the top 2 leaves, dip in rooting hormone and plant in a ½ sand ½ peat mix. Cover with clear plastic and place in a warm shady area. Rooting should take 2 weeks or more. Summer cuttings can take several months to root.

The leaves of bay laurel can be dried whole or crushed and used in cooking. It is used as part of the classic bouquet garni which consists of bay leaf, thyme, marjoram, parsley and black peppercorn tied in a muslin bag. The oil is used for treating internal disorders, ear aches, rheumatism, ointments, soaps and perfumes even an insect repellant. The leaves have been used in garlands, funeral and memorial wreaths

Laurus nobilis is not poisonous, whereas most other laurels are.