Bay Laurel

Bay laurel, Laurus nobilis, is an evergreen grown as a large shrub or tree. Small bay trees do well in containers because of their slow growth, but can reach heights of 20 to 40 feet in landscapes. The aromatic leaves add flavor to sauces, soups, stews, meats, fish, and pickles. The flavor is stronger fresh, than when used dry.

How to grow

Frost-sensitive; protect from frost in colder microclimates

Type: Perennial, evergreen, woody
Light: Full sun with light afternoon shade
Soil: Well drained, slightly acidic
Water: Low water use; deep watering every 2-3 weeks in summer
Size: 20-40' high, unchecked

When to plant/propagate

From seed: Difficult. Germination can be poor.
Transplants: Plant in fall through spring
Cuttings: Difficult. Rooting can take months.

Harvesting: Leaves may be harvested year round. Larger, older leaves tend to provide the strongest and best flavor.

Indoors: Can be grown indoors with 6 hours of bright light from a sunny window, or 12-16 hours of supplemental light provided by cool white fluorescent or LED lamps.

Common pests & diseases

More links

Grecian laurel, Sweetbay - Laurus nobilis Family Lauraceae (Laurel Family), UC Integrated Pest Management Program
Bay Laurel, Herb Gardening, University of Illinois Extension
Grow Herbs!, UCCE Master Gardeners of Sacramento County
Sweet Bay, Laurusnobilis, University of Wisconsin-Madison Master Gardener Program