Did you ever think about where bay leaves come from?

The Bay Laurel tree is an extremely slow-growing tree that produces those leaves that you use in soups, stews and other culinary delights.

Small Bay Laurel trees are available in most garden centers. They can be a bit on the expensive side because they are slow-growing so the grower has to have them for a few years to get them to a size where they can be sold.

It is not hardy in our area but you can keep it in a pot outdoors and bring it inside before a deep freeze.  It can tolerate temperatures down to 20 degrees Fahrenheit but it’s best to bring it in before it gets that cold.

Keep it in a sunny window and don’t let it dry out.

When you need a leaf or two for cooking, just pick them fresh.  You’ll be glad you did.  Remember that the taste of a fresh leaf is much stronger than the dried ones you buy in your supermarket.

Be sure to leave plenty of leaves on the tree or you could kill it.

Bay Laurels can be affected by scale and the fungus that scale seems to bring with it.  Treat it with neem oil as directed on the package.  You will need to spray three times at specific intervals to kill off all stages of these pests.

Over time, it will get very large so prune it as necessary.  Unpruned, it can grow to 12’ tall and 10’ wide.

Enjoy your tree!