Bay laurel has been used through history to symbolise strength and victory from the first Olympians to Roman emperors. It is an evergreen tree that normally grows 10-30 feet tall it's flowers bloom in clusters and develop into dark blue berries. Bay needs lots of sun and water in well draining soil (or pot). The leaf that we use in cooking is actually the dried leaf of the Bay Laurel tree (Laurus Nobililis). It is native to Asia Minor but is now grown all over the Mediterranean, as it is suited to warm climates; it will need to be taken inside for winter in some climates.



Laurus nobilis, Lauraceae), also known as True Laurel, Sweet Bay, Grecian Laurel, Laurel, or Bay Tree, is an aromatic evergreen tree. In Chinese folklore there is a great laurel tree on the moon, and the Chinese name for the laurel, (traditional Chinese: 月桂), literally translates to "moon-laurel”. High-quality bay leaves are aromatic and have a bright green colour. The more faded the green colour, the more bitter the leaves will taste. The Californian bay leaf is much stronger in flavour and the Mediterranean bay leaf is widely used in Mediterranean-style cooking. The Mediterranean bay leaf tastes sweeter and milder than its California cousins.

Bay leaves are a wonderful addition to any soup, sauce, stew or casserole but beware, I have come across dozens of recipes (particularly Mediterranean) that call for fresh bay leaves and often read cookbook tips that old dried bay leaves are a shadow of their freshly dried cousins.

Bay leaves are a good source of Vitamins A and C and also contain significant amounts of iron and manganese in particular, as well as smaller amounts of calcium, potassium and magnesium. The leaves settle the stomach and help to treat digestive disorders.

Bay leaves are one of the foundations of good cooking, but they release their flavour gradually during the cooking process and so are used for long slow cooking. They are used alone or as part of a bouquet garni to flavour stocks and bouillons, sauces, soups, stews and pickling brines.

Bay leaves can lend their spicy flavour to a wide variety of recipes such as a dish of marinated vegetables, bay leaves and chicken thighs; served with rice. One idea you might like to try is to place a bay leaf in about 2 inches (5 cm) of boiling water, add some salt, then sit a whole prepared cauliflower in the water to cook with the lid tightly closed. Tear or crush bay leaves to release the oils before adding to your cooking.

Medicine and crafts

• A cloth soaked in boiled bay leaves in water, which is placed on the chest can relieve chest infections, flu, coughs and bronchitis.

• Massage bay leaf essential oil onto affected areas to relieve sprains, swellings, backache and arthritic and rheumatic pains.

• To make bay leave scented soap, add a small amount of liquid from a pot that has had bay leaves boiled in it, to melted Neutrogena soap (or similar soap) and allow cooling in desired mould.