Laurel trees provide the bay leaves found in countless kitchen pantries, all from a handsome evergreen that doubles as a clipped hedge or a small ornamental tree in the garden.
Native to the Mediterranean, bay laurel was also the source of the wreaths awarded to victors in ancient Greece and Rome, and today it remains valued both for its aromatic leaves and its tidy, tolerant nature in gardens and containers alike.
Bay laurel wants full sun to partial shade and well-draining soil, and it's only reliably hardy outdoors in mild climates (roughly zones 8–10) — elsewhere it's grown in a container and brought indoors for winter. It tolerates clipping well, making it a popular choice for topiary and formal hedging.
Fresh or dried bay leaves add a subtle, savory depth to soups, stews, and braises, though the leathery leaf itself is always removed before serving rather than eaten.
