Laurus nobilis
Family: Lauraceae

This tree has been in cultivation around the Mediterranean since the time of the earliest civilizations. The ancient Greeks made the leaves into laurel wreaths which were awarded for achievement in sport or war, while the baccalaureate was given for excellence in learning and the arts. This tradition also gave rise to the phrase 'resting on your laurels', which is still applied to those who refrain from further effort after winning an accolade. The dark, leathery leaves, with their pungent aroma, have many culinary uses, both fresh and dried. They are an essential part of a bouquet garni, the other herbs being parsley, marjoram and thyme. Tied in a bunch, this is added to soups, stews and casseroles and removed after cooking. Bay leaves are also used to flavor fish, meat, poultry and marinades. To dry, pick the leaves off the stalks and spread on wire racks or hang them in bunches in a dry, airy place. Bay trees can be grown in the ground or in tubs. In the ground, they may grow into trees of 10-12 m (33-40 ft) high in suitable climates, but are more likely to be multi-stemmed or single-trunked and shrubby growing, from 6-8 m (20-26 ft) tall. Bay trees grown in pots are trimmed into formal shapes or grown as standards.

Cultivation

Propagate from semi-hardwood cuttings taken from midsummer to late autumn. They should be grown in full sun in well-drained soil. Apply slow-release fertilizer in spring if soil is poor and feed pot-grown plants regularly. Pruning is not generally needed unless the trees are to be trained into a formal shape. Scale insects of various species can be a pest. Small infestations can be wiped off with a damp cloth, while larger numbers may need spraying with white oil.

Climate

Best in regions with hot, dry summers and cool to cold, wet winters; zones 8 and 9.