More Detailed Herbal Search
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
Bay, Sweet
Laurus nobilis
AKA: Sweet Bay, Green Bay, Laurel, Grecian or Roman Laure
Bay leaves are among the most versatile of herbs, and the plants, if regularly trimmed, make decorative shrubs. The glossy, sweetly scented leaves are indispensable in the kitchen.
Description
A large shrub / small tree with thick foliage and dark purple berries, follow clusters of small, cream yellow flowers with prominent stamens in spring. Bay leaves are flat, pointed oval, about 3 inches long, dark green and glossy. Both leaves and wood are strongly aromatic. In ideal conditions, the shrub will grow to 25 feet tall and up to 6 feet across. The stems are tough and woody and have a gray bark. The flowers, which appear in late spring at the base of the leaf stem, are small, yellow, and rather insignificant.
The important herb
"bay leaf" is the leaf of an evergreen tree of the laurel family.
While a mature bay tree planted in the ground in a hospitable
environment (which we do not have, as they can't take cold winters)
can reach 40 or even 50 feet in height, the plant famously accepts
container growth well.
Bay is normally purchased as a young tree, 1 to (if you're lucky) as
much as 2 feet high.
Cultivation
Take 4-6 inches long cuttings in spring when the new growth has hardened a little. The cuttings may not take readily, despite your best efforts. Dip the cut end in rooting hormone and pot in a good rooting medium. Once the plants are growing well, spray with water occasionally to keep the leaves glossy. If kept closely clipped, bay will continue to do well in its container.When transplanting outdoors, choose a sunny location. The ground should be well prepared with compost and bone meal.
Problems
Scale
Scale manifests itself as hard brown ovals, which appear on the undersides of leaves or on woody stems. If the plant is not too big, remove scale by brushing with an old toothbrush dipped in a mixture of half water and half rubbing alcohol. Spray mature trees with horticultural oil, then repeat in ten days.Mildew Mildew is a fungal disease that manifests itself as a grayish, downy deposit on the leaves. Plants that do not have adequate sunshine or air circulation are most often affected. Spray affected foliage with sulfur early in the morning while foliage is still moist with dew. Badly infected foliage should be cut out and destroyed.
Culinary Uses The leaves and oil distilled from the leaves are used, but very rarely the fruit.
Bay has a spicy fragrance and flavor, and the leaves are used in all types of cooking. Try them in soups, stews, casseroles, stocks, syrups, sauces and as a decorative garnish. Since the flavor is strong, use with discretion. Check leaves carefully for scale before using, and never use immature leaf tips, as they have a high acid content. Bay leaves should be removed from food before serving. Dry leaves by hanging them in bunches in a warm, dry place.Medicinal Uses
: Internal use Herbalists use bay to stimulate appetite, promote digestion, relieve colic, flatulenceA weak infusion of bay leaves (laurel) can be taken at meal
times to improve digestion.
It is a popular herb to use for flatulence, dyspepsia, and
indigestion.
Historically it has been used for bladder and kidney ailments, but
this has not been extensively researched.
Bay leaves are a vital ingredient of bouquet garni and are commonly
added, to give flavor to, sauces, soups, stock, stews and desserts.
External use Bay is used externally for treating dandruff , boosting hair growth, rheumatism, sprains, bruises, atonic ulcers, scabies.
Bay leaves are used in packing figs and licorice to discourage weevils.
Herbal Uses: Cosmetic, culinary, decorative, and medicinal.
Other Uses: Bay leaves add a strong, spicy fragrance to potpourri. To prevent silverfish damage to books or clothing, place a few leaves in drawers or on bookcases. A few leaves in the pantry shelves will keep weevils away.
The fragrant oil is added to bath water to sooth the skin. Culinary use is mainly in soups, stews, and tomato sauces. Bay leaf also flavors shellfish boils, pickling brines, game meats, and herbal teas. Remember to remove bay leaf before serving. The tree itself is decorative when pruned into formal shapes. The branches can be used in fresh or dry herbal wreaths and to add fragrance to potpourris. Bay leaf is said to have some medicinal qualities.
Aromatherapy and essential oil use
Bay essential oil is a strong oil and although it is mildly
narcotic, it has great benefit for helping with rheumatic pain and
benefits the skin by toning it.
It is used to promote hair growth and treat dandruff and is useful
in dispersing bruises, inflammation and preventing scarring.
The essential oil, suitably diluted, is also helpful for sprained
limbs.
It has the following properties
analgesic antiseptic anti-spasmodic aperitif astringent diuretic
febrifuge emmenagogue insecticide stimulant stomachic tonic
It is also included to flavor liqueurs, condiments and various meat
products.
More About Herbal Bay
Lauraceae family
Language and mythology Laurus is Latin for 'bay tree'; nobilis means 'renowned.' In early Greece and Rome, bay was associated with glory, honor, and reward. Bay is also commonly called laurel. Those victorious in battle and sports were crowned with a laurel wreath. Bay also had a legendary role in the love affair of Appollo and Daphne and was associated with romance.Description This large, attractive tree is thickly covered with glossy, narrow dark-green leaves about 2 to 4 inches long and 1 inch wide. The thick, leathery leaves have wavy, somewhat variable margins. The greenish yellow flowers are without petals and not very ornamental. Pruning out the lower limbs and rounding the top creates an elegant appearance. The bark is shiny grey, and the fruit is a dark purple to black one-seeded berry about 1/2 inch long.
Plant type and hardiness Evergreen tree; hardiness zone 8.
Plant type and Height and width Height averages up to 10 feet (wild plants may reach 23 feet); width varies.
Light and soil Full sun to light shade; moderately rich, well drained soil with a pH of 6.2.
Pests and disease Susceptible to white wax scale, which makes the leaves sooty and unattractive and retards leaf growth.
Cultivation Bay trees make excellent tub specimens, especially if grown with the lower branches pruned off and the top rounded. Seeds are difficult to propagate, but cuttings can be successful when taken in the spring after the leaves have hardened. Keep cuttings watered at all times and plant in containers when rooted. Bay trees are slow growing, but after one year in pots they can be transplanted into the garden or a larger container.
Companion planting Growing bay near other plants is not a problem unless the tree gets too large and the roots take nourishment from nearby soil.
Propagation method Difficult to propagate from seeds or cuttings.
Bloom time and color March to May; greenish yellow.
Harvesting Bay leaves can be harvested and dried throughout the year. Early in the day, cut or pick individual older leaves as needed. To keep leaves from curling when drying, place them on boards with books on top. The leaves should be dry in about two weeks. Store in tightly sealed containers.
Garden notes Bay can be trained as a topiary tree.
Growing
Watering advice is variable: a northern-State university says "Water
when dry. Bay laurel thrives with frequent watering." Yet others
caution one to water sparingly. We suspect that it wants more
moisture when young than when old, and more in the summer than the
winter.
In the winter, its location should not be particularly warm, though
it does still need some sun. Older trees may like a springtime
mulching of leafmold, and pot-grown trees should get occasional
fertilizing with "complete" fertilizers (those that contain the
so-called "minor" nutrients).
The bay is slow-growing. Over the years, it can be pruned to a shape
to fit your taste and available space, though untrained trees
(bushes, really, when in a pot) are fine; pruning is best done in
high summer. Bay trees tolerate fairly heavy pruning without harm,
but are slow to grow back. No source we saw seems to discuss this
much, but we guess that the size a container-grown bay tree will
reach is in part set by the pot itself; several sources refer to
pruning their bays to balls about 3 to 4 feet in diameter, which
would call for a pretty good-size container (it is a tree, after
all).
Harvest leaves as needed for cooking throughout the growing season.
In the late-spring to early-summer period, when the tree is most
vigorous, you can take larger quantities for drying; unlike most
herb leaves, bay leaf dries to an effective spice good for a few
months (not indefinitely). Drying should be done with gentle heat
and not in sunlight. (Remember that fresh bay leaves are more
pungent than the dried ones, and adjust your cooking use
accordingly.)
A flowering bay tree produces not only leaves but a fruit, which is
less-known and less-used as a flavoring, but interesting. It has
what one source calls a "robust" taste, best used in strongly
flavored dishes (it reportedly combines well with juniper berries),
though some apparently like it for itself (as on potatoes, for
instance).
Bay trees are notably susceptible to "scale", of which the typical
first symptom is a sticky substance on the leaves. That substance
washes off easily with a damp cloth, but it's a sign of scale
insects in the ribs of the leaves and on the stems. They come off
easily enough with your finger nail or, for the squeamish, something
like.
Physical Characteristics
An evergreen tree growing to 12m by 10m at a slow rate. It is hardy
to zone 8. It is in leaf all year, in flower from April to May. The
scented flowers are dioecious (individual flowers are either male or
female, but only one sex is to be found on any one plant so both
male and female plants must be grown if seed is required) and are
pollinated by Bees. The plant not is self-fertile. We rate it 3 out
of 5 for usefulness.
The plant prefers light (sandy), medium (loamy) and heavy (clay)
soils and requires well-drained soil. The plant prefers acid,
neutral and basic (alkaline) soils. It can grow in semi-shade (light
woodland) or no shade. It requires dry or moist soil. The plant can
tolerates strong winds but not maritime exposure.
Habitats and Possible Locations
Hedge, Woodland, Secondary, Sunny Edge, Dappled Shade, Shady Edge,
By Walls, By South Wall, By East Wall, By West Wall.
Edible Uses
Condiment; Tea.
Leaves - fresh or dried[21]. A spicy, aromatic flavoring, bay leaves
are commonly used as a flavoring for soups, stews etc[7, 11, 15, 34,
183] and form an essential ingredient of the herb mix 'Bouquet Garni'[201,
238]. The leaves can be used fresh or are harvested in the summer
and dried. The flavor of freshly dried, crushed or shredded leaves
is stronger than fresh leaves, but the leaves should not be stored
for longer than a year since they will then lose their flavor
The dried fruit is used as a flavoring
The dried leaves are brewed into a herbal tea
An essential oil obtained from the leaves is used as a food
flavoring[183]. Yields can vary from 1 - 3% oil
Medicinal Uses
Disclaimer
Abortifacient; Antiseptic; Appetizer; Aromatic; Astringent; Cancer;
Carminative; Diaphoretic; Digestive; Diuretic; Emetic; Emmenagogue;
Narcotic; Parasiticide; Stimulant; Stomachic.
The bay tree has a long history of folk use in the treatment of many
ailments, particularly as an aid to digestion and in the treatment
of bronchitis and influenza. It has also been used to treat various
types of cancer. The fruits and leaves are not usually administered
internally, other than as a stimulant in veterinary practice, but
were formerly employed in the treatment of hysteria, amenorrhoea,
flatulent colic etc. Another report says that the leaves are used
mainly to treat upper respiratory tract disorders and to ease
arthritic aches and pains. It is settling to the stomach and has a
tonic effect, stimulating the appetite and the secretion of
digestive juices.
The leaves are antiseptic, aromatic, astringent, carminative,
diaphoretic, digestive, diuretic, emetic in large doses, emmenagogue,
narcotic, parasiticide, stimulant and stomachic
The fruit is antiseptic, aromatic, digestive, narcotic and
stimulant. An infusion has been used to improve the appetite and as
an emmenagogue. The fruit has also been used in making carminative
medicines and was used in the past to promote abortion
A fixed oil from the fruit is used externally to treat sprains,
bruises etc, and is sometimes used as ear drops to relieve pain
The essential oil from the leaves has narcotic, antibacterial and
fungicidal properties
Other Uses
Essential; Hedge; Repellent; Strewing; Wood.
An essential oil from the fruit is used in soap making.
The plant is highly resistant to pests and diseases, it is said to
protect neighbouring plants from insect and health problems. The
leaves are highly aromatic and can be used as an insect repellent,
the dried leaves protect stored grain, beans etc from weevils. It is
also used as a strewing herb because of its aromatic smell and
antiseptic properties.
Very tolerant of clipping, it can be grown as a screen or hedge in
areas suited to its outdoor cultivation.
Wood - sweetly-scented, does not wear quickly. Used for marqueterie
work, walking sticks and friction sticks for making fires.
Cultivation details
Succeeds in any soil of moderate fertility, preferring a moisture
retentive well-drained fertile soil. Succeeds in dry soils. Prefers
full sun but succeeds in light shade. Plants are fairly wind hardy,
but they do not like extreme maritime exposure or cold dry winds.
The plant is not fully hardy in all areas of Britain and may require
protection in severe winters. When dormant it is reliably hardy to
about -5°c, with occasional lows to -15°c, these lower temperatures
may defoliate the tree but it usually recovers in late spring to
summer. Laurus nobilis angustifolia (Syn 'Salicifolia') is somewhat
hardier and has the same aromatic qualities.
The bay tree is a very ornamental plant that is often cultivated for
its leaves which are used as a food flavoring. Some named forms
exist. When bruised, the leaves release a sweet aromatic scent.
The tree is highly resistant to pests and diseases and is also
notably resistant to honey fungus.
This species has been held in high esteem since ancient times. It
was dedicated to Apollo, the god of light and was also a symbol of
peace and victory. It was used to make wreaths for emperors,
generals and poets.
Dioecious. Male and female plants must be grown if seed is required.
Propagation
Seed - best sown as soon as it is ripe in early autumn in a
greenhouse. Prick out the seedlings into individual pots once they
are large enough to handle and grow them on in the greenhouse for at
least their first year. Plant them out into their permanent
positions in early summer and give them some protection from the
cold for at least their first winter outdoors.
Cuttings of half-ripe wood, July/August in a frame. Can take 6
months.
Cuttings of mature side shoots, 10 - 12cm with a heel,
November/December in a cold frame. Leave for 18 months. High
percentage.
Layering.
Scent
Leaves: Crushed
When bruised, the leaves release a sweet aromatic scent.
Because of the popularity of bay leaves in the West, many exotic
leaf spices are commonly known as bay leaves, though not botanically
nor culinarily related. In Asia, the Indian bay leaf comes from a
relative of cinnamon native to the Himalayas, and Indonesian bay
leaves stem from a tree of the myrtle family. There are more bay
leaves in the Western hemisphere: The highly aromatic Californian
bay leaves (Umbellularia californica) native to the Western USA are
rarely traded because of potential health hazard. Also the so-called
Mexican bay leaves (Litsea glaucescens) have little commercial
value. The case is different with the West Indian bay leaves which
stem from a close relative of allspice (Pimenta racemosa, also known
as bay rum) and yield the West-Indian bay oil. According to some
sources, the leaves of the allspice tree are also named West-Indian
bay leaves when used culinary.
Some more spices have similar culinary value than bay leaves, and
adventurous cooks might want to try them. Boldo leaves, distantly
related to laurel, have a strong flavour resembling regular bay
leaves, but significantly stronger. Lastly, gale leaves are an
old-fashioned European spice that can be used as an unusual
alternative to bay leaves in many dishes, although it has no botanic
relation to laurel.
Bay leaves were considered holy and associated with Apollo [Ἀπόλλων]
in the classic Greek era (see poppy about preclassic Greece).
Although the winners of the famous Olympic Games, held every four
years beginning in 776 in Olympia in honour of Zeus [Ζεύς], were
originally decorated with a wreath of olive twigs, the later use of
laurel wreaths is more known today. The change from olive to laurel
was due to the influence of the Pythian Games, which were conducted
in honour of Apollo in Delphi (Southern Greece), starting 582.
Within a decade after opening the Pythian Games to all Greeks, two
more festivals arose which were, in contrast, held every second year
(see celery).
Much later, the Roman Emperors made use of the laurel wreath as a
symbol of the god Apollo; furthermore, bay leaves were a popular
spice in Roman cookery (see silphion for details).
Today, bay leaves are a rather common flavouring in all Western
countries; they are used for soups, stews, sauces, pickles (see dill
for herbal vinegar) and sausages; several fish dishes profit greatly
from bay leaves. In contrast to the majority of leave spices, bay
leaves can be cooked for prolonged time without much loss of aroma.
Fresh or dried bay leaves frequently show up in bouquet garni (see
parsley).
- Introduction and disclaimers
The information contained on these pages has been obtained from a number of different sources.
As with all materials and information, use common sense. I have only collected this information. I claim no
responsibility for anything that happens because of information used from this collected information.
I cannot be held responsible for any actions or outcome of use of these folk remedies, taken by persons using this inforation as reference. Please be aware that some of these remedies may be toxic or cause an allergic reaction if taken in incorrect doses/internally. In all cases before resorting to use of the herbs listed, please consult a medical or holistic practioner.
- Legal Stuff:
Information provided is not designed to diagnose, prescribe, or treat any illness, or injury and is provided for informational purposes only. Always consult a medical doctor, or other alternative medical practitioner when suffering from any disease, illness, or injury, or before attempting a traditional or folk remedy. Keep all products away from children. As with any natural product, they can be toxic if misused.
Herb Index A to Z
AKA: BIRTHROOT, COUGHROOT, GROUND LILY, INDIAN BALM, INDIAN SHAMROCK, PLANT, PURPLE TRILLIUM, SNAKEBITE, SQUAW ROOT, TRILLIUM PENDULUM, WAKE-ROBIN
AKA: Vitex, Monk's Pepper and Wild Pepper
AKA: Knitbone, common comfrey, symphytum, blackwort, healing herb and bruisewort
Elder -AKA: American Elder , Sweet Elder and Common Elder
AKA: Virgaurea, Herba Solidaginus
AKA: Gravelweed, Joe-Pye Weed, Queen of the Meadow, purple boneset, trumpet weed, kidney root
AKA: Alehoof, Cat’s foot, Creeping Charlie, Gill-over-the-ground, Gillrun, Hay maids, hedge maids
AKA: Guaiac, Lignum vitae, pockwood
Gotu kola
AKA: Haw, May Blossom, Maybush, May Tree, Quick-set, Shan-cha
AKA: Marrubium, Hoarhound, White Horehound
AKA White Mustard, Yellow Mustard, Black Mustard, Kedlock
AKA: Balsamodendron
AKA: Milkwort, Rattlesnake Root, Seneca Snakeroot, Snake Root