Bay Leaf
Laurus nobilis
Bay laurel is an evergreen Mediterranean tree whose aromatic leaves are dried and used to flavor soups, stews and stocks.
- Light
- Full sun to partial shade
- Water
- Moderate; let topsoil dry between waterings
- Difficulty
- Easy
Got a plant like this?
Identify any plant from a photo, free.
Overview
Bay laurel is a slow-growing evergreen tree or large shrub native to the Mediterranean, grown for its glossy, aromatic leaves used as the culinary bay leaf. It is the true laurel of antiquity, used to crown victors and poets.
In the kitchen, its leaves add a subtle, warm, herbal depth to long-simmered dishes. The plant can grow into a sizable tree but tolerates clipping well, making it popular as a formal container topiary.
Note that several unrelated plants are also called "laurel" (such as cherry laurel), and those are toxic this entry refers to the true culinary bay, Laurus nobilis.
How to identify it
Bay laurel is recognized by its leathery, aromatic evergreen leaves.
- Leaves: Glossy, dark green, leathery, lance-shaped with smooth wavy margins, strongly aromatic when crushed
- Bark: Smooth, dark, on a multi-stemmed or single trunk
- Flowers: Small, pale yellow-green clusters in spring (plants are male or female)
- Fruit: Small dark purple-black berries on female plants
- Height: Can reach 7-18 m (23-60 ft) as a tree but is usually kept much smaller in cultivation
Care & growing
Bay laurel is undemanding and well suited to container culture.
- Light: Full sun to partial shade
- Water: Moderate; allow the topsoil to dry between waterings and avoid waterlogging, especially in pots
- Soil: Well-drained, fertile soil
- Temperature: Tolerant of mild frost when established but best protected from hard freezes; bring container plants under cover in cold winters
- Feeding: Feed potted plants during the growing season
- Propagation: From semi-ripe cuttings (slow to root) or layering; seed is slow and erratic. Clips well for topiary; prune in summer.
Habitat & origin
Bay laurel is native to the Mediterranean basin, where it grows in woodlands and scrub. It is a relic of the laurel forests that once covered larger areas of the region.
It is widely cultivated in warm-temperate gardens for its foliage and as an ornamental, and commercially for dried bay leaves. In cooler climates it is commonly grown in pots and overwintered under shelter.
Uses & benefits
Bay laurel is chiefly a culinary and ornamental plant.
- Culinary: Dried (or fresh) leaves flavor soups, stews, stocks, sauces and braises; removed before serving as they remain tough
- Ornamental: Popular as clipped topiary standards and formal container specimens
- Cultural/Historic: The classical laurel wreath, a symbol of victory and honor
- Aromatic: Leaves used in potpourri and as a traditional pantry insect deterrent
Frequently asked questions
Why do you remove the bay leaf before eating?
Bay leaves stay tough and leathery even after long cooking and have sharp edges, so they are used to infuse flavor and then discarded before serving.
Are all 'laurel' plants safe to use as bay leaves?
No. Only true bay laurel (Laurus nobilis) is the culinary bay. Other plants called laurel, such as cherry laurel, are toxic and must never be used in cooking.
Can I grow bay laurel in a pot?
Yes, and it is a popular container plant. It grows slowly, tolerates clipping into topiary shapes, and in cold climates can be moved under shelter for winter.
Do fresh and dried bay leaves taste the same?
Fresh leaves are more pungent and slightly bitter, while dried leaves have a mellower, more rounded flavor. Most recipes use dried, but both work.
Bay Leaf guides
In-depth guides for identifying, growing, and caring for Bay Leaf.
Bay Leaf identified by the community
Real specimens identified with Plant Identifier.
