Bay leaves come from the bay laurel tree, known scientifically as Laurus nobilis. It’s an evergreen tree native to the Mediterranean region that belongs to the laurel family (Lauraceae). While several other plants produce leaves sold under the name “bay leaf,” the true bay laurel is the species you’ll find in most spice racks, particularly when labeled as Turkish or Mediterranean bay leaves.
The Bay Laurel Tree
Laurus nobilis is a slow-growing evergreen that can reach up to 60 feet tall in its native Mediterranean habitat. In gardens and containers, it stays much smaller. The tree has a dense, conical or pyramidal shape with smooth gray bark that becomes fissured as it ages. Its leaves are simple, oval-shaped, leathery, and blue-green to silvery gray-green, typically one to three inches long with smooth edges.
Bay laurel is a dioecious species, meaning individual trees are either male or female. Both produce small yellowish-green flowers in spring, but only the female trees develop fruit: small black or purple berries about a quarter to half inch across. The leaves are the real prize, though. They contain an essential oil dominated by a compound called 1,8-cineole (about 32% of the oil), which gives bay leaves their distinctive cooling, slightly medicinal aroma. Two other compounds, sabinene and linalool, round out the scent profile.
Other Plants Sold as “Bay Leaves”
A quality control study from the University of Mississippi found that leaves from at least five other species are regularly substituted for or confused with true bay leaves in the spice trade. The name “bay leaf” in stores and recipes can refer to any of them, which matters because they taste quite different.
- California bay (Umbellularia californica): Native to the U.S. West Coast, these leaves look similar to true bay but carry a much more intense, almost harsh eucalyptus flavor. If a recipe calls for one bay leaf and you’re using California bay, you may want to use half a leaf instead.
- Indian bay leaf (Cinnamomum tamala): Common in Indian cooking for rice dishes, curries, and stews. These belong to the cinnamon family and have a warm, clove-like flavor from compounds like eugenol and cinnamaldehyde. The leaves are longer, with three distinct veins running lengthwise, making them easy to tell apart from true bay once you know what to look for.
- Indonesian bay leaf (Syzygium polyanthum): Used widely in Southeast Asian cuisines, this leaf comes from a tree in the myrtle family and has a milder, more subtle flavor than Laurus nobilis.
- West Indian bay (Pimenta racemosa): Related to allspice, this leaf is used more often in fragrances and bay rum than in cooking.
Toxic Lookalikes to Avoid
Two common ornamental plants share the word “laurel” in their names but are not related to bay laurel and should never be used in cooking. Mountain laurel (Kalmia latifolia) is toxic in all parts, including the flowers. Even honey made from its blossoms can cause gastrointestinal problems. Cherry laurel (Prunus laurocerasus) is also toxic throughout and can cause serious respiratory problems. Both produce leaves that could be mistaken for bay at a glance, so if you’re foraging or picking from an unfamiliar tree, make sure you’ve positively identified it as Laurus nobilis.
A Tree With Ancient Roots
The bay laurel’s significance extends well beyond the kitchen. The ancient Greeks called the tree “daphne” and considered it sacred to the god Apollo. At the oracle of Delphi, one of the most important religious sites in the ancient Greek world, the priestess known as the Pythia reportedly chewed bay leaves before delivering prophecies. Victors in athletic and artistic competitions held in Apollo’s honor were crowned with wreaths of bay laurel, a tradition that gave us the word “laureate.” The Romans continued the practice, using laurel wreaths to adorn victory announcements and as a symbol of peace.
Growing Bay Laurel at Home
Bay laurel is winter-hardy in USDA zones 8 through 10, which covers much of the southern United States. It grows best in rich, moist, well-drained soil with full sun to partial shade. If you live north of zone 8, you can still grow bay laurel in a container. Place it outdoors in partial shade during summer, then bring it inside before the first fall frost and keep it in a cool, bright spot through winter.
The tree grows slowly, so don’t expect a towering specimen anytime soon. This actually makes it a good candidate for container gardening and even topiary. You can harvest leaves year-round, though late summer is considered the ideal time because the essential oil concentration is at its peak. To dry leaves, cut them from the stem individually and let them air-dry, then store them in an airtight container away from direct sunlight. Dried bay leaves hold their flavor well for about a year.