Bay, commonly known as bay laurel (Laurus nobilis), is an evergreen shrub or small tree valued for its glossy, dark green leaves and distinctive aromatic scent. The leaves are leathery and oval-shaped, releasing a warm, slightly peppery fragrance when crushed. In spring, bay produces small pale yellow flowers, which may develop into dark purple berries on female plants.
Native to the Mediterranean region, bay thrives in mild climates and well-drained soil, and it can be grown in gardens or containers. Bay leaves are widely used in cooking to add depth and u to soups, stews, sauces, and rice dishes, usually removed before serving. Beyond its culinary use, bay has long been associated with symbolism and tradition, representing honour, wisdom, and victory, and it is also appreciated as an attractive ornamental plant.
Choose the Right Location Bay prefers full sun to partial shade. It grows best in a sheltered spot, protected from strong winds. Can be grown in the ground or in containers.
Soil Use well-drained soil; bay does not tolerate waterlogged roots. A loamy or sandy soil is ideal. For pots, use a free-draining compost mix.
Planting Plant young bay plants in spring or early summer. Dig a hole slightly larger than the root ball. Place the plant at the same depth it was growing before. Water well after planting.
Watering Water regularly while the plant is establishing. Once established, bay is fairly drought-tolerant. Avoid overwatering, especially in cooler months.
Feeding Feed in spring with compost or a balanced fertilizer. Container-grown plants benefit from monthly feeding during the growing season.
Pruning and Shaping Bay responds well to pruning and can be shaped. Prune lightly in late spring or summer. Remove dead or damaged branches as needed.
Cold Protection In colder climates, grow bay in pots so it can be moved indoors. Protect from frost with fleece or shelter.
With proper care, bay laurel grows slowly into a long-lived, attractive plant that provides fresh leaves for cooking year-round.
When to Harvest Bay leaves can be harvested year-round once the plant is well established. Leaves have the strongest flavour when they are fully grown and dark green. Avoid harvesting heavily from very young plants.
How to Harvest Use clean scissors or pruning shears. Cut individual leaves or small stems from the plant. Do not remove more than ⅓ of the plant at one time.
Best Time to Harvest Harvest in the morning, after any moisture has dried. This helps preserve the aroma and oils in the leaves.
Drying Bay Leaves Fresh bay leaves can be used, but they are often dried for stronger flavour. Rinse and pat dry, then hang in a warm, dry place or lay flat until crisp. Store dried leaves in an airtight container away from light.
After Harvest Care Water the plant lightly after harvesting. Continue regular care to keep the plant healthy and productive.
Proper harvesting keeps bay plants healthy and ensures a steady supply of flavourful leaves for cooking.
