Laurel Tree

The true bay laurel, source of the culinary bay leaves essential in Mediterranean cooking, soups, stews, and bouquet garni. Bay laurel grows into a dense, aromatic evergreen tree in warm climates or can be maintained as a container topiary in cooler regions. It tolerates clipping well and is traditionally shaped into pyramids, standards, and formal shapes. Bring container specimens indoors before frost and place in a bright, cool location for the winter months.

Bay laurel seeds are contained in small purple-black berries that ripen in fall. Remove the fleshy outer coating and sow seeds immediately, as they lose viability rapidly when dried. Fresh seeds require 6 to 12 months to germinate and even then, germination rates are often below 30 percent. Sow seeds half an inch deep in moist seed-starting mix and maintain at 65 to 70 degrees Fahrenheit. Cover the container loosely with plastic to maintain humidity and place in bright indirect light. Be patient, as germination is extremely slow and erratic. Most gardeners prefer propagation by semi-hardwood cuttings taken in late summer, though even cuttings root slowly over 3 to 6 months.

The Season Plate

Your Laurel Tree Year

Composed for Zone 7 · typical seasons · frost passes Apr 2, returns Nov 1

Sow Laurel Tree Mar – May, pick Jan – Dec. Set your climate below and every date on this plate re-times itself.

Sowing window

Mar – May

re-timed to your frost dates

Plant out

after Apr 2

once frost risk has passed

First picking

around Mar 14

≈ 1460 days from sowing · 50 to per plant

Composed for —ColdTemperateMildWarmUse my locationUsed once to set your season · only the zone is kept

Week-by-week Laurel Tree reminders watering, feeding and pruning, timed to your dates

In the app

Frost alerts for your garden a warning before a cold night costs you the crop

In the app

Succession sowing dates so the picking never gaps mid-season

In the app

Keep my dates — free for 7 daysWe nudge you as each window opens · cancel anytime

Bay laurel is a versatile evergreen that serves as both an ornamental tree and a culinary herb garden essential. In zones 8 to 11, it grows into a handsome multi-stemmed tree reaching 25 to 40 feet tall with dense, aromatic foliage. In cooler climates, grow bay laurel in containers that can be moved indoors for winter. Choose a site with full sun to partial shade and well-drained soil with a pH of 6.0 to 7.0.

Plant container-grown specimens in spring after the last frost. Bay laurel transplants easily and establishes quickly with regular watering during the first year. In the ground, space trees 10 to 15 feet apart for a hedge or screen. For container culture, use a well-draining potting mix in a pot at least 18 inches in diameter with adequate drainage holes.

Bay laurel grows moderately at 12 to 18 inches per year and responds excellently to pruning and shaping. Shear into formal topiary or hedges in spring and summer. Harvest leaves year-round for cooking. Container specimens should be overwintered in a bright, cool location at 45 to 55 degrees Fahrenheit, watering sparingly but never allowing the soil to dry completely. Move outdoors gradually in spring after the last frost.

Bay laurel pairs naturally with other Mediterranean herbs including rosemary, lavender, thyme, and sage, which share its preference for well-drained soil and full sun. In the ground, bay makes an excellent windbreak or backdrop for an herb garden. The dense canopy provides dappled shade for understory herbs like parsley and chervil that prefer cooler conditions. Bay is also a traditional companion in kitchen gardens, where its aromatic foliage may help repel certain pests from nearby vegetable plantings.

The Society Table

Rosemary belongs beside it.

Old growers' knowledge, checked against Laurel Tree's real companion table below — test any plant you're growing.

Grows well in the company of · 3

RosemaryLavenderThyme

Keep apart · 0

no recorded foes

Plant Laurel Tree with good neighboursThe planner flags conflicts before they're in the ground

Bay laurel thrives in well-drained soil with a pH of 6.0 to 7.0 and tolerates a range of soil types from sandy to clay if drainage is adequate. For container culture, use a high-quality potting mix amended with perlite or coarse sand for extra drainage. Feed in-ground trees with a balanced organic fertilizer in early spring and mid-summer. Container plants benefit from monthly feeding with a liquid fertilizer during the growing season, withholding fertilizer from October through February when growth slows. Avoid waterlogged conditions, which cause root rot rapidly.

Ideal Temperature

Hardiness Zone Compatibility

Bay leaves can be harvested year-round from established plants. Select mature, dark green leaves from the current or previous year's growth for the strongest flavor. Harvest individual leaves by hand or clip small branches. Fresh bay leaves have a more subtle flavor than dried; use about twice as many fresh leaves as dried in recipes. The best time for large harvests is mid-summer when essential oil concentration peaks. Avoid harvesting more than one-third of the foliage at once to maintain plant vigor.

Storage & Preservation

Fresh bay leaves store well in sealed plastic bags in the refrigerator for 1 to 2 weeks. For drying, spread leaves in a single layer on screens in a warm, dry, well-ventilated area out of direct sunlight. Leaves dry in 10 to 14 days and should be stored in airtight glass jars in a cool, dark place. Dried bay leaves retain good flavor for 1 to 2 years but gradually lose potency. Alternatively, freeze fresh leaves in a single layer on a baking sheet, then transfer to freezer bags where they keep for 6 months or more with better flavor retention than drying.

Troubleshooting Common Problems

Overwatering is the most common cause of bay laurel decline, particularly in containers, leading to root rot, yellowing leaves, and eventual death. Conversely, allowing container plants to dry out completely causes leaf drop that may take months to recover from. Yellow leaves typically indicate either overwatering, underwatering, or nutrient deficiency. Bay sucker distortion is cosmetically unappealing but rarely threatens plant health. Indoor specimens often suffer from dry air, low light, and spider mite infestations during winter. Sudden temperature changes when moving plants indoors or outdoors cause leaf drop.

Growing Tips

1. Choose a sheltered south-facing or west-facing position that receives at least six hours of sunlight daily. Bay laurel tolerates partial shade but produces the most aromatic leaves in full sun with good air circulation.
2. Plant in well-draining soil with a slightly acidic to neutral pH between 6.0 and 7.0. Heavy clay soils should be amended with coarse sand and organic matter to prevent waterlogging, which bay laurel cannot tolerate.
3. Water deeply but infrequently, allowing the top few centimeters of soil to dry out between waterings. Overwatering is the most common cause of bay laurel decline, leading to root rot and yellowing leaves.
4. Feed container-grown bay laurel with a balanced liquid fertilizer every two to three weeks during the growing season from April through September. Garden-planted trees benefit from a single application of slow-release fertilizer in early spring.
5. Prune annually in late spring or early summer after the risk of frost has passed. Remove crossing branches, thin out dense interior growth, and shape the tree as desired. Bay laurel responds well to hard pruning if rejuvenation is needed.
6. Propagate from semi-ripe cuttings taken in late summer. Select healthy non-flowering shoots about 10 to 15 centimeters long, dip in rooting hormone, and place in a gritty compost mix under a propagator or clear plastic bag.
7. Watch for bay sucker (Trioza alacris), which causes distinctive thickened and curled leaf margins. Remove and destroy affected leaves promptly and treat with a systemic insecticide or neem oil spray if infestations are severe.
8. In regions where winter temperatures regularly drop below -5°C, grow bay laurel in a container that can be moved into an unheated greenhouse, conservatory, or cool bright room during the coldest months.
9. When harvesting leaves, pick individual mature leaves from different parts of the tree rather than stripping entire branches. This approach encourages continued bushy growth and avoids stressing the plant unnecessarily.
10. Dry harvested bay leaves by spreading them in a single layer on a wire rack in a warm, well-ventilated area away from direct sunlight. Leaves typically take one to two weeks to dry fully and should be stored in airtight containers away from light and heat.