Bay laurel (Laurus nobilis)

Description

Laurus nobilis is an aromatic evergreen tree or large shrub with green, glabrous leaves, in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking. Its common names include bay laurel, sweet bay, bay (esp. United Kingdom), true laurel, Grecian laurel, laurel tree or simply laurel. Laurus nobilis figures prominently in classical Greek, Roman, and Biblical culture. Worldwide, many other kinds of plants in diverse families are also called "bay" or "laurel", generally due to similarity of foliage or aroma to Laurus nobilis, and the full name is used for the California bay laurel (Umbellularia), also in the family Lauraceae. The laurel is an evergreen shrub or small tree, variable in size and sometimes reaching 7–18 m (23–59 ft) tall. The genus Laurus includes four accepted species, whose diagnostic key characters often overlap. The bay laurel is dioecious (unisexual), with male and female flowers on separate plants. Each flower is pale yellow-green, about 1 cm (0.39 in) diameter, and they are borne in pairs beside a leaf. The leaves are glabrous, 6–12 cm (2.4–4.7 in) long and 2–4 cm (0.79–1.57 in) broad, with an entire (untoothed) margin. On some leaves the margin undulates. The fruit is a small, shiny black berry-like drupe about 1 cm (0.39 in) long that contains one seed. A recent study found considerable genetic diversity within L. nobilis, and that L. azorica is not genetically or morphologically distinct The plant is the source of several popular herbs and one spice used in a wide variety of recipes, particularly among Mediterranean cuisines. Most commonly, the aromatic leaves are added whole to Italian pasta sauces. They are typically removed from dishes before serving, unless used as a simple garnish. Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity. Whole bay leaves are used almost exclusively as flavor agents during the food preparation stage. Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary. Dried laurel berries and pressed leaf oil can both be used as robust spices, and the wood can be burnt for strong smoke flavoring