Bay leaf
Laurus nobilis
Features
The Bay tree is an aromatic evergreen tree that is often grown in containers to control its height. The trunk is smooth with a grey bark and the short stalks bear shiny dark green leaves with wavy edges. During spring the bay tree will produce yellow-green flowers that produce dark purple or black berries. The leaves are the edible part of the plant.
Growing Methods
8cm cuttings taken from a mature plant in autumn and summer offer the best chance of success. Remove the lower leaves and place in a small container with a mix of two-thirds coarse sand and one-third peat moss. Cuttings can take up to nine months to take root before they can be planted in the garden.
Soil should be allowed to dry out between watering but during hot weather keep the soil moist. Plant food should be applied only once during spring and then mulch. Keep mulch away from the trunk. If Scale appears treat with insecticidal soap sprays as they will reduce growth. Pruning should only be done when shaping or height restriction is needed.
Harvesting
Leaves can be picked all year round. If drying is needed place the leaves in a dark, airy room for at least two weeks. Weigh the leaves down to prevent curling and store in a sealed jar. Fresh leaves can be wrapped in plastic wrap and stored in the freezer for up to six months.
Uses
Bay leaf is most often used in flavouring soups, stews and sauces. Bay leaf also works well when cooking game and is an essential component of a bouquet garni.
