Bay

HERB OF THE YEAR 2009

Laurus nobilis
Plant type:  Evergreen shrub
Height and width:   Up to 10 ft. high;
Location:  Full sun
Soil: Rich, loamy soil, average water

Bay, native to Asia Minor and grown extensively throughout the Mediterranean for centuries, is sometimes called Greek Bay, Sweet Bay, or Bay Laurel. It's well known that the Greeks and Romans used laurel wreaths to crown their heroes. 

Culture:  Bay is difficult to propagate from cuttings, but is worth the effort.  It grows well during warm, humid summers, and is hardy to around 15° F. It's a slow grower and can be grown as a container plant. It should not be allowed to become waterlogged. Bay is a favorite to prune into topiaries. 

Uses:   Bay is one of the most popular culinary herbs for cooking techniques that require long, slow cooking because it releases its essential oils slowly. Soups, stews, marinades, pickles, sauces, stocks, and even desserts benefit from its pungent flavor. The leaf is usually used whole and removed before serving. It can be used fresh or dried. A bay sprig is an essential element in bouquet garni. It's also popular to use the dried leaves in potpourri and in craft projects.