Laurus nobilis

bay • bay laurel • sweet bay • true laurel

Back to “Culinary herbs: bay, bay leaf, sweet bay (Laurus nobilis)*”

Laurus nobilis L. (Lauraceae); lourierblaar (Afrikaans); laurier (Dutch); laurier (French); Lorbeer (German); laur, alloro (Italian); laurel (Spanish)

DESCRIPTION Laurel leaves (bay leaves) are dark green above and paler below, with a sweet, spicy aroma and a bitter taste. The fresh or dried leaves are used (or essential oil distilled from fresh leaves).

THE PLANT An evergreen shrub or small tree, rarely up to 20 m (66 ft) high, with male and female flowers on separate plants and purple-black, olive-like fruits. Many unrelated plants are also called “bay” or “laurel” due to superficial similarities with true laurel.

ORIGIN Mediterranean region. In ancient Greece, laurel was used to form a crown or wreath of honour for poets and heroes. Laurel became a symbol of victory in Roman times. During the Renaissance, persons who received a doctorate were decorated with a berried branch of laurel, hence the terms “baccalaureus” or “bachelor” of art/science (from the Latin bacca, a berry and laureus, of the laurel). The expressions “poet laureate”, “Nobel laureate” and “resting on your laurels” have the same origin. Laurel is widely cultivated as an ornamental tree and popular culinary spice.

CULTIVATION Trees are usually propagated from cuttings and less often from seeds. It prefers a warm Mediterranean climate but grows surprisingly well under a wide range of environmental conditions and is resistant to drought and frost. It is an attractive and rewarding plant to grow as a feature in the herb garden or in a container on the patio.

HARVESTING Leaves are picked by hand and air-dried. They are usually sold whole and can be kept for up to one year under favourable storage conditions. Commercial production is centred in the Mediterranean region.

CULINARY USES Bay leaves or bay leaf seasoning is one of the most popular of all food flavourings. The leaves are a classic component of a bouquet garni (a small bundle of herbs cooked with a dish but removed before it is served). A traditional use of whole bay leaf is in bobotie (a South African meat dish of Malay and Dutch origin). Fresh or dried leaves are used sparingly in stews and in fish, chicken and meat dishes. They add a delicious flavour to milk puddings. The ground spice can be used in marinades, pasta sauces, pâtés, pickles, soups, stocks and vegetables. Bay leaf is an essential component of mixed pickling spices and has commercial applications in processed meat products (corned beef, chicken loaf, mortadella and sausages). The essential oil is used in non-alcoholic beverages.

FLAVOUR COMPOUNDS The leaves and leaf oil contain eucalyptol (1,8-cineole) as main compound, with smaller amounts of α-terpinyl acetate, linalool, methyleugenol and other aromatic constituents adding to the complexity of the aroma.

NOTES Filé powder, made from the leaves of the North American Sassafras albidum (Lauraceae), is an essential flavour ingredient in Cajun and Creole cooking (e.g. in filé gumbo). It should be free of safrole, a potential carcinogen and banned food substance. Salam leaf (Syzygium polyanthum), also known as Indonesian bay leaf or daun salam, is used in Indonesian and Malay cooking.

1. Mabberley, D.J. 2008. Mabberley’s plant-book (3rd ed.). Cambridge University Press, Cambridge.

2. Farrel, K.T. 1999. Spices, condiments and seasonings. Aspen Publishers, Gaithersburg, USA.

3. Fiorini, C., Fourasté, I., David, B., Bessière, J.M. 1997. Composition of the flower, leaf and stem essential oils from Laurus nobilis. Flavour and Fragrance Journal 12: 91–93.

4. Harborne, J.B., Baxter, H. 2001. Chemical dictionary of economic plants. Wiley, New York.