Sweet Bay Laurel Herb -Laurus nobilis- " pot

Sweet Bay Laurel Herb -Laurus nobilis- 4" pot
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Sweet Bay Laurel (Laurus nobilis). Bay laurel is a pyramid-shaped tree or large shrub with aromatic, evergreen leaves and shiny gray bark. It can reach 60' in height in its native range, but generally is much smaller (3-10' tall) in culture. The leaves are elliptic, 3-4" long, rather thick and leathery, and shiny dark green. Clusters of small yellow flowers are produced in spring, followed, on the female plants, by shiny black or purple berries about 1/2" long. </FONT>

<FONT color=#000000>Location: Bay laurel is native to the southern Mediterranean region. It is grown commercially for its aromatic leaves in Turkey, Algeria, Morocco, Portugal, Spain, Italy, France, and Mexico. </FONT>

<FONT color=#000000>Culture: Light: Bay laurel grows best in partial shade. Moisture: Water when dry. Bay laurel thrives with frequent watering in rich, well-drained soil. Hardiness: USDA Zones 8 - 10. Propagation: Bay laurel seeds are slow to germinate and often rot before they do. Cuttings taken from semi-hard, green tip shoots in summer will root in 6-9 months if they don't rot first. It can be grown as a house plant in room temperatures ranging between 40� and 65�, if it gets at least four hours of bright light a day, or 12 hours of strong artificial light. Keep the soil moist in spring and moderately dry the rest of the year; good drainage is essential. </FONT>

<FONT color=#000000>Bay Laurel makes an excellent house plant in room temperatures ranging between 40� and 75�, if it gets at least four hours of bright light a day, or 12 hours of strong artificial light. Keep the soil moist in spring and moderately dry the rest of the year; good drainage is essential. It can be set outside during the summer and brought inside during the winter. </FONT>

<FONT color=#000000>The popular culinary seasoning, bay leaf, is used extensively in French, Italian, Spanish and Creole cooking.

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