An aromatic tree bearing shiny dark green leaves. inconspicuous yellowish flower in spring are followed by deep purple berries. The leaves dried or fresh, are used to flavour soups and stews. Also used to cook game and in pickling brines. Shrub. H:2m W:1m. 12cm, 17cm
In the garden:
•Perennial, Evergreen, Frost hardy.
•Usually clipped and maintained as a small tree or shrub.
•±15 m; Spread: Up to ±5 m.
•Full sun; Well drained, composted soil.
•Pick fresh leaves throughout the year, and let them dry in a cool place.
• Use fresh or dried Bay leaves with:
• Beans, Potatoes, Rice,
• Beef, Game, Lamb, Poached Fish,
• French dishes, Curry dishes,
• Custards, Desserts,Marinades, Pâté, Pickling Brines, Sauces, Soups, Stews, Stock, Stuffing,
• A importane ingredient of bouquet garni
• Place in flour container and around dried figs as a weevil deterrent,
• Dried leaves lose flavour after about a year.
Bay leaf may be beneficial in the following cases:
•Boosts insulin activity.
•Topical for Dandruff,
•Drink as a tea for: Indigestion, Poor appetite, Colic, and Flatulence,
Musculo / Skeletal System
•Topical for Rheumatism, Sprains, Bruises,
Preparation and dosage:
• 1 cup, 3 times per day.
• Boil 1/3 leaves to 2/3 water in a pot and add to the bathwater,