Bay leaf



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.

Culinary use

• 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.

Digestive system
•Drink as a tea for: Indigestion, Poor appetite, Colic, and Flatulence,
Musculo / Skeletal System
•Topical for Rheumatism, Sprains, Bruises,

Additional information


±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


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