Leaves of the bay laurel evergreen tree, Laurus nobilis, were made into wreaths by ancient Greeks and Romans to honor and glorify heroes and scholars. Olympic champions wore garlands of laurel leaves signifying their accomplishments.
On Mother’s Day consider honoring Mom with bay laurel, the notable, versatile, aromatic and flavorful 2009 Herb of the Year. Bay laurels are dense evergreen trees native to Asia Minor and cultivated throughout the Mediterranean for culinary, ornamental and medicinal purposes.
Cultivation
The bay laurel found in the herb section of garden centers will be about 8-15 inches in height. Bays may be planted directly in the ground in hardiness zones 8-11. They require rich humus and good drainage in a sunny south or east exposure. Outdoors trees may reach a height of 15-20 feet. Many gardeners prefer to grow bay as a container herb and overwinter it indoors. The slow-growing bay makes a handsome ornamental or topiary. Container grown bays need regular applications of 12-12-12 fertilizer in liquid or granular time-released form.
Bays bear inconspicuous clusters of star-shaped pale yellow flowers in spring which are followed by small black berries in fall. The aromatic leaves give the plant its distinction.
Culinary Uses
The smooth, glossy, dark green, leathery, aromatic bay leaves are the cook’s magical ingredient for flavoring soups, stews, stocks, syrups, marinades and sauces. Whole dry leaves are used in cooking and removed just before serving. Used leaves can be recycled in cupboards as insect repellents for such problems as sugar ants and weevils. The traditional French bouquet garni or bundle of herbs combines thyme, parsley and bay when simmering meats, fish and vegetables.
Harvesting
Harvesting leaves for drying and use in cooking requires pruning. Rather than pinching off one leaf at a time when needed, snip a stem several inches in length. This helps to shape the tree and, in response, the tree puts forth new growth. Hang leaves on a wire to dry or lay atop a rack until crisp. An alternative drying method is to spread leaves on a glass cutting board and press with a heavy object for several days. Store dried leaves in airtight containers in a cool dry location for up to a year. The essential oils dissipate over time. Culinary bays may be used fresh but dry leaves have a fuller and sweeter flavor. Place fresh leaves between moistened paper towels in a plastic bag and store on the shelves of the refrigerator door.
Pest Problems
Like most herbs bay laurel has few pests. However, one culprit, brown scale, appears as brown ovals or shiny “sap” on the underside of leaves. Apply rubbing alcohol to control. Major infestations may require the use of dormant or horticulture oils.
Propagation
Bay may be propagated from stem cuttings, layering, or seed. Stem cuttings require patience and a watchful eye. Clip 4-6 inch stem cuttings early in the morning when shoots are turgid. Remove the lower leaves from the cutting and dip the cut end into water before rolling the cut tip into a rooting hormone powder or liquid. Place the cutting in a glass jar which is one-third full of moistened soilless potting mix. Place a lid on the jar and put in a cool room with indirect light. Check for fungus growth. Rooting can take several months.
Note of Caution
Beware of smell alikes, look alikes, and common names. Because there are many duplicate common names for plants called laurels or bays, make sure the classification of your acquired plant is Laurus nobilis. Just because a plant is called a laurel or bay does not make it safe to use the leaves in cooking.
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