The bay leaf used in most kitchens comes from the Bay Laurel tree, Laurus nobilis, an aromatic evergreen shrub or small tree. This species is the true source of the culinary bay leaf, distinguished from other plants also called “bay” or “laurel”. Historically, the foliage was a symbol of victory and honor, dating back to ancient Greece and Rome.
The Native Mediterranean Origin
The Laurus nobilis is indigenous to the Mediterranean Basin, where it naturally thrives across a wide geographical range. This native habitat extends through Southern Europe, North Africa, and Western Asia, encompassing coastal regions with a specific climatic pattern.
The tree’s distribution is defined by the Mediterranean climate, featuring mild, wet winters and long, hot, dry summers. The bay laurel is well-adapted to these conditions, preferring well-draining, often rocky or sandy soil. While it tolerates various soil types, constant moisture or heavy clay can lead to detrimental root rot.
Global Commercial Growing Regions
While the tree originated in the Mediterranean, its commercial cultivation has spread to other regions that offer similar growing environments. Turkey is recognized globally as a major producer and exporter of high-quality bay leaves, utilizing the favorable climate along its Mediterranean coast for large-scale production.
Other significant commercial producers include European countries like Greece and Spain, as well as North African nations like Morocco. India has also emerged as a leading global exporter, supporting cultivation particularly in the foothills of the Himalayas. The chemical profile of the leaves, which determines the flavor, can vary based on geographical and environmental factors. Leaves grown in regions with higher light intensity often exhibit different concentrations of volatile compounds, influencing the leaf’s aroma and flavor intensity.
Cultivating Bay Trees in Non-Native Climates
For gardeners outside the mild Mediterranean zone, the bay laurel requires specific care. The species is sensitive to deep freezes, making it reliably hardy only in USDA Hardiness Zones 8 through 10. In these warm regions, it can be planted directly into the ground in a sunny, sheltered spot with excellent drainage.
In colder climates, the most practical solution is growing the bay tree in a container. This method allows the plant to be moved outdoors for the summer months and brought inside when temperatures drop below approximately 20°F. When grown in a pot, the tree requires a well-draining potting mix, often amended with perlite or sand to mimic its native rocky soil conditions.
During its outdoor period, the tree prefers a location that receives at least six hours of direct sunlight daily for the best growth and leaf flavor. When overwintered indoors, it should be placed near a bright window and kept in a cool space, ideally between 35°F and 60°F, which encourages dormancy. Container-grown trees should be watered deeply but infrequently, allowing the top two inches of soil to dry out to prevent root rot. Pruning can be done in late winter or early spring to maintain a manageable shape and size.