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Bay Trees


Zones: 8-10
Exposure: Full to Part Sun
Size: 15'H x 20'S Mature
Bloom: Chartruese, Late Spring
Pot Size: 3.25”
Availability: SPRING 2021

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Buy 18 or more of the SAME plant, the price per plant drops by $1.00.

Product Features

  • Culinary
  • Medicinal
  • Aroma
  • Container
  • Indoor
  • Bay Leaf Trees

    Laurus Nobilis - Sweet Bay

    Our bay trees, also know as "Bay Laurel" or "Sweet Bay", are the perfect gift for any avid cook and a must in your herb gardening efforts. These herb plants, among our most popular, are mature bay plants that have been growing in our greenhouses for almost a year. Our sweet bay trees have a thick woody stem and gorgeous, waxy green leaves.

    Please note that Bay Leaf Plants are SLOW growers and our plants are, on average, 3" - 4" high.

    The smell of this noble herb reminds you of balsam, clove, mint, and some say even honey! This popular culinary herb has beautiful, broad shiny leaves and is slow growing but easy to care for. Difficult to grow from seed, bay plants can take up to 6 months to germinate, so patience is very important with this Mediterranean native.

    The bay leaf is well known for its use in hearty stews and other long-simmering dishes. The slightly sharp, peppery, almost bitter taste adds much to dinner. Add the whole leaves at the beginning of the cooking process and remember to remove them before serving. Sweet bay makes a good meal great by adding its earthy taste and when kept in proper conditions, has a long shelf life of about a year.

    Bays have also been very important medicinally and culturally throughout time. A symbol of high class and victory in Greek and Roman history, crowns of bay leaves were worn by athletes, scholars, politicians and the upper class. Medicinally, Bays have been used to treat earaches, rashes caused by poison ivy, rheumatism, arthritis and even high blood pressure. The pungent oil found in Bays also makes a great natural insect repellent.

    *** please note: unless specified plants come in 3.25" grower pots

    Features
    Zones: 8 -10

    Size: 
    15'H x 20'S Mature

    Light: 
    Full to Part Sun

    Bloom: 
    Chartreuse, Late Spring

    Uses: 
    A popular culinary herb, Bay (Laurus Nobilis) is great in hearty stews or to season meats. Bays have a long shelf life of about one year when kept under proper temperatures and away from humidity. Also a great medicinal herb, Bay is used to treat rashes from poison ivy and as a natural insect repellent.

    Tips:
     A very easy but extremely slow growing herb, Bay has shallow roots and grows very well in containers. Once potted, it will need to be pruned to maintain a small stature. Feeding it an organic fertilizer in the spring and maybe mid summer such as kelp or fish emulsion, will help your potted bay stay healthy. One of the most popular herbs in our greenhouse, Bay is in high demand because of its long maturation period.

  • Laurus Nobilis

    Characteristics: With beautiful, broad, glossy leaves, Bay is easy to grow and has a history like no other herb. Click here to learn more!


    Light: Bay plants benefit from full sun and warm humid summers.

    Water: Drought tolerant, but water when soil is dry to the touch. Let soil dry between watering to prevent waterlogged soil.

    Soil: Bay requires well-drained soil of good quality. Feed with organic fish emulsion in the spring or mid-summer if potted or mix organic compost into the soil if planted outdoors to ensure a healthy plant.

    Use: A must-have culinary herb, Bay is used in soups, stews, and other slow-cooked dishes.

    Extras: Sweet bay is native to the Mediterranean. It is only marginally hardy to zone 7; therefore most North Americans find it necessary to grow bay in pots and winter them over indoors on cool, sunny porches. Avoid winter temperatures below 38 degrees. As new leaves form in the spring, older leaves normally turn yellow and drop.

    Repot every 2-3 years to discourage pot-bound plants.

  • Uses for Bay Trees

    Drying Bay Leaves

    Bay leaves can be used both fresh and dried, however we find the fresh to be a bit bitter. So, when using freshly harvested leaves, we recommend letting the leaves sit out for at least 12 to 24 hours. The drying process reduces this bitterness and really helps enhance the flavor - Sweet bay has been described as pine-flavored or a bit 'woodsy'. Think of a cooler camphor aroma, almost like nutmeg or clove. It is an essential ingredient in a hearty stew or roast, and always use your Bay leaves whole.

    As long as you have the right conditions for air drying (warm, dry and no humidity), we recommend this method for bay leaves. All you need to do is hang the stems in small bundles (which only works if you have a very large Bay Tree) or lay them on clean surface and allow to dry for 24 to 48 hours. At that point, they need to be sealed in an airtight container and stored in a dark dry place - with all of your other herbs. Use them for up to a year, then discard any remaining leaves.

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