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* This information is provided only for historical value and is not presented for use in treating or diagnosing illness. |
Sweet Bay Laurus nobilis
"Don't eat the bay leaf!", my mother would warn as she brought the piping hot bowl of Ragu Spaghetti Sauce to the dinner table. (Okay, I didn't grow up in Julia's Kitchen.) "Why", I wondered, "would you put something in the food that you couldn't eat?" The reason for using bay leaves in cooking would remain a mystery to me for years. Like the vast majority of Americans, bay leaf came to our house via the little glass bottles on the grocery store shelf. I had purchased a bay tree early in my endeavor of herb growing, but because of it's initial size, I didn't harvest from it, giving it a chance to put on more growth. One winter day I began picking off the few yellowed leaves from it when I began to smell something like spicy Juicy-Fruit Gum. Suddenly I realized, "That's the bay tree!" Immediately I became a member of the small herbal Illuminati with the understanding of the Bay Laurel. With that knowledge brought a single truth: we can never use bay that is not picked from our own trees again.
History The ancient Greeks held bay in the highest of regards. To them, it symbolized nobility, glory and greatness. Olympic athletes were awarded wreathes of bay, as were kings, scholars, and the victors of war. To the people of the Roman Empire bay came to be a symbol of protection. And if one's bay tree should die, they should take heed of evil to come. Indeed, by the Middle Ages, bay became so powerful as to have the ability to ward off witches. While our culture today pays little attention to such superstitions associated with bay, it's history is still with us. Colleges award Baccalaureate degrees and society tells us not to "rest upon your laurels."
Culture Native to the Mediterranean region, a bay tree can reach heights of 40 feet or more when planted in the ground in zones 8 or warmer. Elsewhere, bay must be grown in a large pot where it can still reach to 6 feet (depending on the size of the pot). Because of it's adaptability to pot culture and it's bushy growth, bay trees lend themselves well to being shaped into topiaries. They key to growing bay as a potted plant is to use a large enough pot (it is a tree after all). Because propagation is very difficult with bay (see below), purchase a new young plant and immediately repot it into a 12" pot using a good quality potting soil. Bay prefers full sun, normal rainfall and very little else. During the warmer months keep the tree outdoors. As colder weather approaches, allow the tree to go through several light frosts (but not below the lower 20's) to kill off any insects that might be living on it. Once the weather has gotten consistently cold, bring the tree inside for the winter. Bay will appreciate as much sunlight as you can give it, but it doesn't require the best window in the house. It is also tolerant of drafts, so it is a good candidate for placement beside a door, if necessary. Water as needed to keep the soil moist, but not wet, especially if the pot is located by a heat register. In the spring, begin hardening-off the tree until the weather has begun to stabilize (a light late frost won't hurt it as long as it has had time to get used to the outdoor conditions again). If your bay is to be grown as a topiary begin shaping it as soon as possible. If you prefer a more natural appearing tree, pinch off the top bud as the tree approaches the desired height to promote bushiness. Repot the tree into the next size container whenever the roots become crowded.
Pests The most common pest affecting bay is scale. This typically occurs when the bay is wintering over indoors. Treat the infestation by cleaning the top and undersides of the leaves with alcohol to remove the scale and the sticky secretions.
Propagation Bay maybe propagated by seed, cuttings, or cloning. It is notoriously difficult to propagate in the home environment, as such, young bay trees should be purchased from a retailer.
Harvesting Harvest the mature leaves of the bay tree rather than the tender new growth. Grasp the leaf's stem and pull downward removing a tiny bit of bark from the branch. Harvest and use fresh for cooking. For crafts, dry the leaves under heavy books to keep the leaves from curling, if desired.
Uses
Other Varieties While Laurus nobilis is the the only bay that is used for culinary purposes, a few of it's relatives are also of note. Among those are Sassafras (Sassafras albidum), Spicebush (Lindera benzoin), Camphor (Cinnamomum camphora), Cinnamon (Cinnamomum verum), and the Bay Rum Tree (Pimenta racemosa), source of the classic Bay Rum fragrance. |