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Bay Laurel: The 2009 Herb of the Year – History, Cultivation, and Culinary Uses

Bay laurel (Laurus nobilis), also known as sweet bay, Grecian bay, or simply bay leaf, was named the 2009 Herb of the Year by the International Herb Association. This aromatic evergreen tree, native to the Mediterranean, boasts a rich history, versatile culinary applications, and ornamental appeal—though it has several toxic look-alikes that gardeners must distinguish.

Names and Varieties

Laurus nobilis goes by many names: bay leaf (culinary), sweet bay, bay laurel, Grecian bay, plus numerous cultivar names. In Israel, where it grows wild, at least 21 distinct varieties have been cataloged, ranging from 6 to 60 feet tall with leaves varying in size and shape.

Growing Bay Laurel

Bay laurel thrives in Mediterranean climates but adapts well to containers. It tolerates temperatures from 30°F to over 100°F, prefers fertile, well-drained soil, and can be grown indoors in a bright, sunny window, moving outside once frost danger passes. In cooler zones, it's best kept as a potted plant.

Cooking with Bay: Why Dried Is Better

Unlike most herbs, bay leaves become more flavorful when dried because their essential oils concentrate. Fresh leaves can be used, but dried ones impart deeper flavor. The leaf is the only edible part; it remains tough and should be removed before serving. A classic bouquet garni—a bundle of herbs including bay, thyme, parsley, and others—is used to flavor stocks, stews, and soups, then discarded.

Safety note: Swallowing a whole bay leaf can irritate the esophagus, though the leaves are not toxic.

Dangerous Look-Alikes

Many plants share "bay" or "laurel" in their names but are poisonous. Key imposters include:

Cherry Laurel / English Laurel (Prunus laurocerasus) – Ornamental, 20+ varieties, resembles L. nobilis but toxic.
Mountain Laurel (Kalmia latifolia) – Attractive shrub with leathery leaves; poisonous if ingested.
Poet's Laurel (Danae racemosa) – Small evergreen bush.
Laurel Clock-vine (Thunbergia laurifolia) – Tropical vine.

Always verify botanical name before consuming.

California Bay: A Worthy Substitute?

California bay (Umbellularia californica) bears similar aromatic leaves and grows in Mediterranean-type climates of California and southern Oregon. Though unrelated to L. nobilis, it's often sold as "California bay leaves" (e.g., by Spice Islands). Penzey's notes that true bay laurel has "a natural depth of flavor that the California bay leaves can't hope to match."

Craft and Medicinal Uses

Bay leaves have been woven into wreaths and crowns since ancient Greece. Today, they're used in potpourri and fragrant crafts. Medicinally, L. nobilis serves as an external poultice and insecticide, potentially effective against fleas, mosquitoes, cereal moths, and wool moths.

Flavor Profile

Descriptions vary, but bay's scent and taste combine notes of eucalyptus, menthol, lemon, balsam, mint, and rosemary. Try adding a leaf to boiling potatoes to isolate its unique flavor.

Bay Rum: A Caribbean Tradition

Bay rum is a cologne/aftershave made by distilling leaves of the Caribbean bay tree (Pimenta racemosa) with rum and water. It is not a type of rum. P. racemosa is related to allspice (Pimenta dioica). Homemade "bay rum" recipes using Laurus nobilis leaves are not authentic. True bay rum was popular in the early 20th century, produced mainly by Caribbean and British companies.

What the Three "Bay Leaves" Share

Laurus nobilis (Mediterranean), Umbellularia californica (West Coast), and Pimenta racemosa (Caribbean) are all highly fragrant, aromatic evergreens from small genera, each in its own geographic niche. All are rich in terpenoids (essential oils) and used locally in herbal medicine. But only Laurus nobilis earned the 2009 Herb of the Year title.