Bay laurel, Sweet Bay

Where does Bay laurel grow?

Found in: Africa, Albania, Asia, Australia, Balkans, Bangladesh, Bosnia, Brazil, Britain, Caucasus, China, Crete, Croatia, Cyprus, Europe, France, Georgia, Greece, Guatemala, Hawaii, India, Indochina, Indonesia, Israel, Italy, Japan, Jordan, Korea, Lebanon, Mediterranean, Mexico, Morocco, Nigeria, North Africa, North America, Pacific, Palestine, Portugal, Romania, Russia, San Marino, SE Asia, Sicily, Slovenia, South Africa, South America, Southern Africa, Spain, Syria, Taiwan, Tasmania, Turkey, United States, Vietnam, West Africa, Yugoslavia

Notes: There are 2 Laurus species.

Status: The leaves are a popular herb. It is a cultivated food plant.

Growing Bay laurel, Sweet Bay

Cultivation: Plants are difficult to grow from seed. Fresh green shoots or tip cuttings are best for growing new plants. An 8 cm cutting from a mature plant should be used and some leaves removed. Dipping the root in root hormone will help. Cuttings may take 9 months to root and be ready for transplanting. Plants can also be grown by layering and by using suckers from the base. Plants can be pruned into a hedge.

Edible Uses: Leaves are used raw or dried as flavouring in soups, stews and sauces. They are also used in stuffings and gravies. The dried fruit and leaf oil are also used for flavouring. Dried leaves are brewed into a herbal tea. CAUTION: The berries are poisonous.

Production: A very slow growing tree. Leaves are picked early in the day throughout the year. They can be used fresh or dried. To dry leaves, they should be weighed down to prevent curling and dried in a dark, airy room. Dried leaves should be stored in sealed jars.

Nutrition Info

Bay laurel, Sweet Bay Photos

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