Laurus nobilis Jerusalem - Bay Laurel

The Jerusalem Bay Leaf is a selection of Laurus nobilis interesting for its faster growth, a major asset for hurried gardeners or for those who grow the plant in a pot. It is an attractive bush with evergreen foliage, remarkably aromatic. Its leaves, combined with thyme, rosemary and parsley, will form an ideal bouquet garni to flavour simmered dishes and sauces. Plant in spring or autumn, harvest the leaves all year round.

The Bay Laurel bush, originally from the Mediterranean rim, was a symbol of victory in ancient times. Its lanceolate, evergreen leaves contain an essential oil with a characteristic aroma. Like its wild ancestor, the Jerusalem Bay is hardy down to -10°C. It grows more rapidly, however, allowing leaf harvest from the second or third year of cultivation. Can be planted as a standalone shrub or in a hedge, and also cultivated in a vegetable or ornamental garden or even in a large pot. Allow room, because it will quickly take up space. If not pruned, it can reach 8 m (26 ft) in height and 2.50 m (8 ft) in width in open ground.  Although not essential, pruning the bay laurel will control its height and can give it a decorative shape. The bay leaf blooms in spring, in the form of small cream-coloured flowers. There are male and female subjects in the bay leaf. Only the latter bear berries, in the presence of a male subject. These berries are used in the manufacture of Aleppo soap.

The Jerusalem Laurel is adapted to summer drought: once well rooted, it can go without watering even in hot regions. Plant it in loose and deep soil, in the sun or partial shade.

Unlike the oleander and cherry laurel, the leaves of the bay leaf are edible. Used alone or in a bouquet garni, combined with thyme, parsley and rosemary, bay leaves flavour simmered dishes, sauces, marinades and court-bouillons. They are also used in infusion.

Harvest: pick the leaves all year round, as and when needed. However, avoid the flowering period which makes the leaves more bitter.

Preservation: the leaves are best consumed freshly picked to fully enjoy their flavour. However you can dry them, by hanging a bouquet of stems upside down in a dry and airy place. Then store them in a container protected from light and moisture.

A little gardener's tip: To retain moisture in summer and protect from cold in winter, we advise mulching the soil with successive thin layers of clippings, if possible mixed with dead leaves. This protection keeps moisture in the soil and also reduces weeding.