Laurus nobilis

An evergreen tree with glossy green leaves, olive green or red bark, and small, creamy-white flowers which bloom from midsummer. A native of the Mediterranean region, it is also know as laurel and sweet bay. This is the only type of laurel which can be used in cooking. although slow-growing, it can grow up to 26 ft in height and prefers a sheltered, sunny position and rich, well drained soil.

Bay trees are ideal to grow in containers which means they can be brought indoors during sever winter weather.

Uses: Bay leaves are one of the three herbs used in a classic bouquet garni. They can be added to marinades, the poaching water for fish, soups and stews. use the leaves whole as the oil contained within the leaf is extremely strong and always remember to remove them before serving. Bay leaves can be slowly dried in the shade and then stored in tightly sealed jars.

Legends: Bay leaves were woven into the laurel wreaths used to crown victors and heroes in ancient Rome.
The  title of Poet Laureate takes its name from the bay or laurel tree. In ancient Rome eminent poets were awarded laurel wreaths.

"Say, Britain, could you ever boast, three poets in an age at most ? Our chilling climate hardly bears a sprig of bays in fifty years."
Jonathan Swift