• Easy to grow
• Fresh aromatic leaves available year round
• Many culinary uses
• Great for container growing

A distinctive aromatic slow growing tree popular for flavouring a great variety of dishes around the world. Bay oil is used commercially to flavour condiments. It is an ancient herb with a long history of use. During classical times it was woven into a head wreath and worn as a symbol of wisdom and glory by nobility and as a victors wreath.

Plant care

• Height: 150cm+
• Type: Hardy
• Aspect: Shade
• Soil: Any/Alkaline
• Flower colour: White
• Flowering period: March – April

As a slow growing evergreen perennial, bay is ideal for growing in pots although if you have the space it will grow into a sizeable tree in the garden. They are ideally suited to a North facing site (full shade) or a Westerly aspect (morning shade) where they are protected from strong winter sun on frosty leaves. Bay grown in pots should be fed regularly and lifted onto bricks in the winter for added drainage. Mature trees will flower and the female flowers will continue on to produce berries.

Usage

Bay can be used fresh from the tree, although some people find these have a bitter edge compared to dried leaves although it isnt something we have found. There is nothing easier than being able to pop outside and snip fresh bay leaves for a dish you are cooking. They are an easy leaf to dry; they just need to be spaced out somewhere warm and dry, but away from direct sunlight. Once dry they should be stored in an airtight container. Bay is often tied into bunches along with parsley stalks and thyme and used to infuse flavour into stocks, soups, rice and casseroles. Bay is also popular in some desserts and custards.

Any further questions?

Feel free to get in contact if you have any bay related questions we have some lovely specimens in our own gardens.