Herbs - Bay
I live in the Midwest so tropical plants are not the ideal plants to own and grow unless I can bring them indoors during the harsh winter months, which I do for the few that I have. I have several tropical plants that I have turned into Bonsai designs, and then I have my bay tree or bay laurel tree.
Bay, which is a Greek symbol for glory, honor and reward, is an aromatic medium size tree with shiny gray bark and evergreen type leaves. Because bay is associated with greatness, in Greece and Rome people would wove wreaths to wear on their heads as if they were kings and queens. These wreaths were worn by scholars after achieving academic honors, and bay was worn as garland by the first Olympic champions in 776 B.C. The Greeks also believed that garlands of bay would protect a person from thunder and lightning.
Sixteenth century scholars believed bay would protect them from witches, the devil and evil spirits. In the Middle Ages bay was used in the same way the Greeks used it, but also for snakebites, colds, rheumatism, bruises, and all sorts of other illnesses and diseases.
Bay is native to the Mediterranean region and Asia Minor. It can grow up to 60 feet tall in its native lands and parts of the southern United States, and up to 10 feet tall when grown in containers. My tree is about three feet tall.
The leaves which are shiny, dark green and thick produce several essential oils that provide its well-known flavor for cooking. Because the essential oils are highest in strength during early to mid-summer, this is the ideal time to harvest the leaves; though they can be picked at anytime during the year. It is interesting to note here that bays flavor is strongest when it is dried unlike most herbs which are stronger when freshly picked.
Bay is still used today to treat stomach ailments and relieve flatulence. Arthritis and joint and muscle pain are treated by rubbing bay oil onto the sore areas.
Bay is more notable in the kitchen, being used in soups, stews and sauces. It is a favorite in Spanish, Creole and French dishes and can be used in combination with peppercorns, garlic and much more. When cooking with bay, do not cut the leaf up, leave it whole and if possible remove it from the dish before serving. The bay leaf is tough and could cause scratches or cuts in the mouth and throat.
A bay tree requires little care. I have mine in a large container about 12 inches in diameter, water it once a week and add some fertilizer or organic compost about every three months. The only problem I have found with my bay tree is that in the early spring, before it is too early to set outside, it will produce a sticky sap. This sap gets on everything that it falls on, so I put a piece of plastic the diameter of the plant underneath the container to catch all that drips down.