Laurus nobilis (bay laurel)

Bay laurel is a plant that feels both ancient and alive—one that carries stories of kitchens, ceremonies, and everyday meals across centuries. Its glossy evergreen leaves release a warm, spicy, slightly sweet aroma when crushed, instantly recognizable as the soul of soups, stews, and slow-cooked dishes.

Native to the Mediterranean, bay laurel grows as a small tree or large shrub and can be shaped into a bush, standard, or elegant topiary. It thrives in large containers, making it perfect for patios, entryways, and kitchen gardens where you can harvest fresh leaves right when you need them.

Though traditionally listed for mild climates, bay laurel is tougher than it looks. With shelter and protection, mature plants can survive surprising cold—ours has lived for over 25 years near our home, reaching 12 feet tall and enduring temperatures down to -10°F.

GROWING NOTES

• Evergreen Tree or Large Shrub
• Height x Width: 10–20 ft x 10 ft
• USDA Zones: 8–10 (can survive colder with protection)
• Light: Full Sun to Part Shade
• Water: Moderate, well-drained soil
• Excellent for large containers
• Can be pruned into bush or topiary form

WHY YOU’LL LOVE IT

• Fresh bay leaves taste better than anything dried
• Deep roots in culinary and cultural history
• Evergreen beauty year-round
• Excellent container plant
• A living heirloom plant

TRADITIONAL & CULTURAL USES

Bay laurel has been treasured since ancient Greek and Roman times. It was used for:

• Culinary seasoning in nearly every Mediterranean culture
• Crowns and garlands for victory, wisdom, and honor
• Ritual, ceremonial, and protective traditions
• Digestive and warming folk practices
• Household scenting and herbal waters

The word “laureate” comes from this very tree—showing just how deeply bay is woven into human history.

Today, growing bay laurel means having one of the world’s most storied plants right outside your door.

Traditional use information is shared for educational purposes only and is not medical advice.

CULINARY INFO

Bay laurel is one of the most important foundation herbs in slow, savory cooking.

HOW IT’S TRADITIONALLY USED:

• Added whole to soups, stews, beans, and broths
• Used in braises, roasts, and long-simmered sauces
• Essential in bouquet garni and classic French cooking
• Common in Mediterranean, Latin, and Middle Eastern cuisine

FRESH VS DRIED Fresh vs Dried

• Fresh leaves are brighter and more complex
• Dried leaves are deeper and more concentrated
• Always remove whole leaves before serving

FLAVOR PROFILE

• Warm, slightly sweet, and herbal
• Adds depth rather than strong surface flavor

SIMPLE KITCHEN USES

• Add one leaf to a pot of rice or lentils
• Tuck into slow-cooked meats or vegetables
• Infuse into vinegar or oil for subtle seasoning

Bay leaves aren’t meant to dominate—they quietly hold a dish together.

PAIRS WELL WITH:

• Rosemary – classic Mediterranean flavors
• Thyme – soups and stews
• Sage – savory dishes
• Oregano – traditional cooking herbs
• Lavender – Mediterranean garden companions
• Parsley – fresh kitchen harvests

HARVESTING TIPS

Leaves

• Harvest any time of year from mature plants
• Choose healthy, dark green leaves
• Use fresh or dry for later use

Drying

• Air-dry leaves in a single layer or small bundles
• Dry in a warm, airy, shaded place
• Store in airtight containers away from light

Pruning

• Regular harvesting helps shape and thicken the plant
• Can be pruned into bush or topiary form