How to Grow Bay Laurel

Growing guide

Overview

Bay laurel (Laurus nobilis) is the evergreen Mediterranean shrub whose leaves are the bay leaf in your spice rack. Fresh leaves are far more aromatic than dried store-bought ones, and a single plant can supply you for years. It needs full sun to partial shade, low water, and well-drained soil; it is hardy in zones 8a–10b and is usually grown in a container so it can be moved indoors in cold climates.

Soil & planting prep

Bay laurel prefers loamy, well-drained soil with a pH between 6.0 and 7.5. If your soil is heavy clay, amend it with compost and coarse sand or grow in a raised bed or container. Space plants 4 to 6 feet apart in the ground; set them at the same depth they were growing in the nursery pot.

When to plant

Plant bay laurel outdoors after the last frost date in spring, once the soil has warmed and nighttime temperatures stay above 50°F. In zones 8a–10b, this is typically mid-spring; in cooler zones, wait until early summer. It is not frost-tolerant, so do not plant before the last frost.

How to plant

1. Choose a site with full sun to partial shade and well-drained soil, or a 10-gallon container with drainage holes.
2. Dig a hole twice as wide as the root ball and just as deep.
3. Set the plant in the hole so the top of the root ball is level with the surrounding soil.
4. Backfill with native soil, firm gently, and water thoroughly to settle the roots.
5. Water deeply once a week for the first month, then reduce to every 2–3 weeks once established.

5 common mistakes to avoid

• Starting from seed instead of buying a young plant: bay laurel seeds germinate extremely slowly and unreliably, often taking months and yielding weak plants; always start with a nursery-grown plant.
• Overwatering: bay laurel is drought-tolerant once established and soggy soil causes root rot; let the top inch of soil dry out between waterings, especially in containers.
• Pruning too heavily in the first year: the plant is very slow growing, so removing more than a few leaves can stunt it; harvest lightly the first year and only take leaves from the outer branches.
• Leaving it outdoors in freezing weather: bay laurel is not frost-tolerant and will die at temperatures below 20°F; in zones colder than 8a, grow it in a container and move it indoors before the first frost.
• Using the wrong leaves: California bay (Umbellularia californica) and other look-alikes have a much stronger, medicinal flavor and can be toxic in large amounts; confirm you are growing true Laurus nobilis.

Harvesting & storage

Leaves are ready to harvest once the plant is at least a year old and has a bushy shape; pick individual leaves from the outer branches, never stripping more than a third at once. For the best flavor, allow leaves to dry on the branch or dry them in a cool, dark place, then store in an airtight jar away from light. Fresh leaves can be used immediately but are more bitter than dried.

Companion planting

Bay laurel grows well with other Mediterranean herbs like rosemary, thyme, and sage, which share its love of sun and well-drained soil. Avoid planting it near moisture-loving plants such as mint or lettuce, which need constant moisture and can cause root rot in bay.

Growing in containers

Bay laurel is an excellent container plant and can be kept compact with pruning. Use a 10-gallon pot with drainage holes and a well-draining potting mix; in cold climates, move the container indoors to a bright, cool spot before the first frost.

Pro tips

Buy a young plant rather than starting from seed (germination is extremely slow and unreliable). Grow in a large container so it can be moved indoors in cold climates. Very slow growing — harvest lightly the first year. Allow leaves to dry on the branch for best flavour.