The International Herb Association has designated bay laurel as its 2009 Herb of the Year. Do you have a dusty 10-year-old jar of bay leaves in your spice cabinet? This is bay laurel, or Laurus nobilis.
The Latin laurus means “laurel” and nobilis means “renowned.” The word laureate comes from laurus and means “crowned with laurels.” The phrase “poet laureate” and the term “baccalaureate” come from this word. For early Romans, bay leaves were a symbol of wisdom and glory, and a wreath of bay leaves became a mark of excellence for both athletes and poets.
The International Herb Association sees more in bay than early Roman history or the sharp leaf you fish out of your soup before it’s eaten. In order to be designated Herb of the Year, an herb must be outstanding in at least two of three major categories: medicinal, culinary or decorative. It turns out that bay is outstanding in all three categories.
Bay cannot survive our Wisconsin winters so it must be grown in containers. It can stay indoors year round in an east or south window, or be taken outdoors for the summer and placed in full to partial sun. Container soil should be kept evenly moist but not overly wet. Fertilize every four to six weeks during spring and summer.
Bay laurel grows naturally as a shrub, but many people like to train their plants into a traditional lollipop shape. This is done by choosing a straight stem when the plant is very young and clipping other stems off at the soil line. Place a support rod into the soil right next to the stem and tie the stem to it with twist ties or raffia. Check the ties monthly to make sure they aren’t too tight on the stem.
Cut off any side shoots until the main stem is as tall as you want the tree to grow. At that time, clip the top of the main stem. This stops its growth and causes the side shoots to begin to grow. Continue to cut off lower shoots, but let the upper ones grow. Trim them into a ball shape. This trimming encourages branching which will fill out the ball.
Bay leaves can be cut for use any time. In addition to soups, they can be added to stews, marinades, sauces and pickling brines. Add a rubbed bay leaf to the water when cooking rice, beans, lentils or any other grain, and in spiced fruit punches.
Bay leaves can be used fresh or dried in flower arrangements and wreaths.
Place a handful of leaves in boiling water, let it steep and add it to the bath or use it as a skin lotion to soothe the skin.
Bay has a reputation as in insect repellant. Place a leaf in flour or grain canisters to repel those creepy crawlies that sometimes get in there.
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