Ocymum barilicum (Labiate)

Appearance:

Smooth bright green leaves, punctuated by beautiful fluffy-faced yellowish-yellow flowers in the height of summer, make the bay easy to identify. It is vital not to confuse it with cherry laurel. – Prunus lauroceracus – which produces prussic acid.

Description:

Of Mediterranean origin, the laurel is an evergreen tree, it is usually cultivated as a shrub and it hates the cold. For this reason alone, it has come to be commonly grown in large containers, often on wheels for transport to a shelter. Its branches can be trimmed to size and into formal shapes. It decorates porches, patios and balconies, and can be moved to a shelter if necessary in the winter. In warmer districts it makes a good plant to grow as a hedge around the herb garden. The height and shape of the hedge, or individual shrubs, can be controlled by trimming and pruning. Take care when planting outdoors. Bay laurel can become a large tree and should be planted away from the house.

Use:

In cooking, a crushed bay leaf can be added to prepared meats, stuffings, stews, and soups. It is one of the essential ingredients of the bouquet garni, accompanied by parsley and thyme. Bay is one of the few herbs that is not used fresh as the flavor can be too spicy. However, many people use fresh bay leaves in curries because they already have a strong flavor.

History:

Bay, or sweet bay (the latter name is preferred in America) is a prized inhabitant of the herb garden. In classical times, heroes and poets adorned themselves with garlands of laurel leaves. The Latin name of the plant is honored to this day in the title Poet Laureate. Also laurel wreath in honor of heroes.

Crop:

Cuttings taken on a stub in early summer (when the new spring growth has hardened off a bit) and trimmed to about 10-15 cm (4-6 in) long are the most reliable method of propagation. Insert them into pans or pots, placing them singly when the roots are established, and keep them that way for a year or so before planting. You can also try layering summer-established plants as an alternative method of propagation. Once the plants are established, spraying with a fine mist keeps the leaves shiny, clean and attractive.

Harvest:

Several sprigs cut just before the flowers bloom, tied together, and hung in a warm, dust-free place will provide the cook with convenient bay leaves for culinary flavoring.