Bay trees grow wild everywhere in the Mediterranean. The aromatic leaves have been essential in marinating, pickling, roasting, stocks and soups since the time of the Romans.
Bay grows well in large pots. It likes a sunny position and must be watered frequently. The glossy green leaves always need to be washed before using. Dried bay leaves last well in airtight containers.
We buy fresh bay from our British gardeners, but have noticed that bay brought back from Italy has a more powerful, pungent flavour and perfume. If hung in an airy place, this will keep for up to a year.
Bay and lemon combined are often used to flavour fish and meat when roasting.