Growing Bay Laurel
Bay laurel (Laurus nobilis) is an evergreen tree or large shrub native to the Mediterranean, grown for its aromatic leaves — the bay leaves used in soups, stews, braises, and sauces worldwide. In the garden, it is a handsome, slow-growing plant that can be kept as a small tree, a hedge, or a container specimen pruned to a topiary shape.
Planting
Buy a nursery plant. Bay laurel is extremely slow from seed (germination can take 6 months) and slow from cuttings. A small nursery plant will grow into a productive specimen within a couple of years. Plant in well-drained soil in full sun to partial shade. Bay laurel tolerates a range of soil types but does not like waterlogged roots.
Care
Bay laurel is hardy in zones 8–10. In colder climates, grow it in a large container and bring it indoors for the winter — it tolerates cool indoor conditions (down to about 40°F) better than most tropical herbs. See Overwintering Herbs. Water moderately and feed lightly in spring. Bay laurel is generally pest-free, though scale insects can occasionally be a problem.
Prune to maintain shape. Bay laurel responds well to pruning and can be kept at almost any size from a small bush to a 20-foot tree (if planted in the ground in a warm climate).
Harvesting and Using
Pick leaves as needed year-round. Fresh bay leaves have a milder, more complex flavor than dried ones. For drying, pick leaves and lay them flat between paper towels, or press them inside a heavy book for a week — this keeps them flat and green. Dried bay leaves keep their flavor for at least a year.
Use bay leaves in long-cooking dishes: stocks, soups, stews, braises, tomato sauces, beans, and rice. Always remove the leaf before serving — it does not soften enough to eat and the edges can be sharp. Fresh leaves from your own plant are noticeably more aromatic than the often-stale dried bay leaves sold in grocery stores.