Laurus nobilis - Bay Laurel

The Bay Laurel (Laurus nobilis) is an evergreen bush with highly aromatic leaves. Its leaves, when combined with thyme, rosemary, and parsley, make an ideal bouquet garni for flavouring stews and sauces. Plant in spring or autumn, harvest leaves all year round.

The Bay Laurel is a bush native to the Mediterranean region, symbolizing victory in ancient times. Its lanceolate, persistent leaves are highly aromatic. The Bay Laurel is hardy down to -10°C. It can be planted in a sheltered spot or as a hedge, and can be cultivated in both vegetable and ornamental gardens, or even in a large pot. Make sure to allocate a large space as it can quickly grow in size. If not pruned, it can reach several metres in height and width. Although not essential, pruning the Bay Laurel can control its height and give it a decorative shape. The Bay Laurel flowers in spring, producing small cream-coloured flowers. The berries are used in the production of Aleppo soap.

Unlike the oleander and cherry laurel, the leaves of the Bay Laurel are edible. Used alone or as part of a bouquet garni, along with thyme, parsley, and rosemary, Bay Laurel leaves add flavour to stews, sauces, marinades, and soups. They can also be used for infusions.

Harvesting: Pick leaves throughout the year as needed. However, avoid the flowering period as it makes the leaves more bitter.

Storage: The leaves are best consumed fresh to fully enjoy their flavour. However, you can dry them by hanging a bunch of stems upside down in a dry and well-ventilated place. Store them afterwards in a container protected from light and humidity.

Gardener's tip: To keep the leaves fresh in summer and protect them from the cold in winter, we recommend mulching the soil with thin successive layers of grass clippings, ideally mixed with dead leaves. This protection helps the soil retain moisture and also reduces weed growth.