Herb of the Year 2009: Sweet Bay
 |
Laurus nobilis 'Saratoga', grow-
ing in Southern California. |
Sweet bay is a medium-sized tree, whose aromatic leaves are used as a
culinary herb (bay leaf), earning it the distinction of herb of the year 2009 by
the International Herb Association. The plant Laurus nobilis (family Lauraceae)
is widely cultivated in many regions of the world where it is used primarily as
a culinary herb now, but in its native Mediterranean it was also used
medicinally – externally to treat plagues, muscle sprains, earache and hysteria
among other things – and culturally. It had the reputation of protecting against
natural disasters, especially lightening strikes, and was used in the laurel
wreaths worn by ancient poets, athletes, soldiers and Roman Emperors to
symbolize victory or accomplishment. Other common names for this species include
Bay, Bay Laurel, Grecian Laurel, Laurel and True Laurel. Other trees commonly
called bay include California laurel (Umbellularia californica) and bay
rum tree (Pimenta racemosa), whose leaves and twigs are distilled to
produce oil of bay, which is used in perfumery and in the preparation of bay rum
(an aftershave or hair tonic, not a beverage). The related L. canariensis,
native to the Canary Islands and Madeira, is less hardy than sweet bay and has
longer, broader, less aromatic leaves.
 |
| Bay leaves and flower buds. |
Bay is an evergreen plant that can be grown as a single-trunked tree or a
multi-trunked shrub. It also adapts well to pruning and shaping, so can be used
for topiary or grown as a standard. Because it is relatively slow-growing, it
does well in containers. The glossy, dark green, leathery leaves are 3-4 inches
long, lanceolate, with a strong midrib and wavy, finely serrated edges. The
smooth bark is olive green to gray in color. The plants are dioecious, with
star-shaped male and female flowers on separate plants. Inconspicuous but
fragrant, pale yellow-green flowers in spring are followed by small,
purplish-black, egg-shaped berries, each with a single seed, on established
female trees. Trees are self-infertile, so a male tree is needed to set seed.
Bees pollinate the flowers.
 |
Bay standard in container
at Minnesota Landscape
Arboretum. |
L. nobilis is widely grown as an ornamental plant in mild climates (zones 7-10),
but can be grown as a long-lived houseplant or outdoor container plant in cold
climates. Although it prefers well-drained soil and regular moisture, it is
fairly tolerant of most conditions, but can never be allowed to dry out
completely. In its native areas it grows amid damp rocky ravines, thickets and
old walls. Indoor plants can be moved outdoors in the spring and back inside in
the fall when temperatures are consistently above freezing. If kept in a cool
room (35-60˚F), the tree will stay dormant and does not need much light and very
little water (just enough to keep the soil barely moist). In a warmer room
provide regular watering like any houseplant and as much sun as possible. In the
Midwest, container-grown bay trees thrive in full sun (after being acclimated
from the darker indoors), but in warmer climates they may benefit from light
shade.
 |
Container-grown bay tree, Kew
Gardens, London, England. |
Once established, prune the bay tree annually to keep it growing vigorously –
also providing supply of bay leaves for cooking. Pruning is best done when the
tree is not actively growing to maximize growth, but to maximize flavor, harvest
leaves in the mid summer. Container-grown plants should be repotted to maintain
a balance between the size of the roots and that of the top. Prune the roots by
cutting off all the roots where they had touched the surface of the old pot
whenever the plant is repotted. The roots should be pruned at least every two
years (even if the plant is to stay in the same pot) and add fresh compost-soil
mix to replace that removed with the roots. Bay is difficult to propagate, but
this can be done from fresh seed (germination is rather erratic and the seed bed
needs to be kept warm), half-ripe cuttings taken in summer (which may take
several months), or by air-layering. This plant has few pests, but scales can be
a problem, particularly indoors. The bump-like insects can occur on both the
leaves and woody parts.
 |
| Fresh bay leaves on the tree. |
The mature leaves can be used fresh, but when dried,
the oils are more concentrated. Hang the leaves in bunches in a warm, dry place
to dry. They should retain their flavor for about a year in storage. Bay leaves
are an essential ingredient of the herb mix 'Bouquet Garni'. The somewhat
fennel-like sweet, spicy flavor is released slowly, so the whole leaves should
be added to dishes that cook over a period of hours – unlike most herbs which
give off their flavor in a short cooking time and should be added at the end of
cooking. The leaves are also quite tough and should be removed before the dish
is served – and therefore are normally not chopped up. This herb is typically
used in stews, roasts, casseroles, and soups with a relatively long cooking
time, and also for pickling and in marinades. The dried leaves can also be used
to make an herbal tea.Dried leaves can also be used in potpourri, for wreaths and other craft
projects, or to repel pests such as silverfish or stored product insects. The
essential oil is used in massage oil.
 |
| Dried bay leaves. |
This recipe is from Sicilian
Home Cooking
by W. and G. Tornabee.
Bay Leaf Liqueur
2 cups neutral spirit (40%bv), such as vodka
50 fresh bay leaves
1 large cinnamon stick
Rind of 1 large lemon
2 cups water
2 cups sugar
Steep bay, cinnamon and lemon rind in alcohol for 2 weeks. Filter. Boil water
and sugar to make a syrup and add the sugar syrup to the alcohol mixture. Bottle
and age.
–
Susan Mahr, University of Wisconsin - Madison 
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