Bay

"The Lawrell betokeneth peace…"

Pliny, Naturall Historie, 77A.D.

Also known as the sweet bay and Laurel (Laurus nobilis), this is a beautiful evergreen tree from the Mediterranean.

(Warning:- Do not confuse with the Cherry Laurel. The leaves when cooked are highly poisonous, producing prussic acid!).

In large quantities, the leaves, berries and oil are narcotic and were once used in prophecy to “procure visions”. Although I haven’t heard of anyone hallucinating after eating food cooked with a bouquet garni.

The Greeks held the plant to be sacred to Apollo and used it to crown their warrior-heroes and Games winners (I don’t think this would work at the Olympics). Julius Caesar wore a crown of a different Laurel, the broader-leafed Alexandrian Laurel, to hide his bald head.

The Laurel has creamy-white flowers in late spring, but these are not noticeable. It is the lush green fragrant leaves that make it a pleasure to look at and clip. The dark-green leathery leaves are a lighter shade underneath, and about 1 to 3 inches (5 to 10 cm) in length.

Companion Planting:

This is a tree - a REALLY BIG tree - so not really for the herb patch. Ground covering plants will grow up to the trunk if there is enough moisture and fertiliser.

Growing:

Grows between 30 to 40 feet (10 to 13 metres), but can get larger! It can be “tamed” by pruning and keeping in a compact shape. It is not a fast grower (but has a “spurt” in spring); prune it about 3 to 4 times a year. This limits the root growth. Suckers are sent up from the base and can be used to “make” new plants by root cuttings. Can grow it in a pot as a patio plant. The Laurel makes the classic “ball on a stick”.

It is frost sensitive in very cold areas (such as the Highlands) and is not that fond of hot winds. Saying that, they grow OK in Dapto and can survive 40C degree days. Occasionally top-dress with well-rotted animal manure. These trees can handle frost if grown in a more sheltered part of the garden where frost can't drift over the leaves. They will bounce back from some frostburn - just leave the damaged leaves until Spring when they can be cut off and new growth will take their place.

Harvesting:

Collect leaves any time of the year. Use fresh leaves or dry on the branch hung upside down in a dark cupboard (makes an unused wardrobe smell nice). Store dried leaves (now pale-green and flexible) in glass jars. Check after 2 years. Brittle brown leaves are of poor quality and need to be discarded. Can be used in potpourri.

Culinary Use:

Classic ingredient of bouquet garni. Add one or two leaves when poaching fish or making a white sauce (remove before serving). Great in casseroles as both dried or fresh (use extra leaves if using fresh).

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