Growing bay laurel outdoors and overwintering

*Laurus nobilis* -- true bay laurel -- is a Mediterranean evergreen shrub or tree that most North American gardeners grow in containers and overwinter indoors. It is a slow grower, woody, long-lived, and one of the most valuable culinary herbs: a single well-tended plant yields enough dried bay.

Laurus nobilis — true bay laurel — is a Mediterranean evergreen shrub or tree that most North American gardeners grow in containers and overwinter indoors. It is a slow grower, woody, long-lived, and one of the most valuable culinary herbs: a single well-tended plant yields enough dried bay leaves to last a household for years.

I don't grow bay laurel at my zone 7a Long Island plot. The combination of cold winters and container overwintering logistics has kept me from committing, though the plant is on my list. This guide is sourced from Extension publications.

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Identification

True bay (Laurus nobilis) is the species used in cooking. Do not confuse it with:

• California bay (Umbellularia californica): Same family, stronger and more pungent flavor — often described as medicinal. Not interchangeable with L. nobilis in cooking.
• Cherry laurel (Prunus laurocerasus): Toxic. Do not use for culinary purposes.
• Mountain laurel (Kalmia latifolia): Toxic. Completely different plant.

Per Missouri Botanical Garden, Laurus nobilis has glossy, dark-green, elliptical leaves, 2-4 inches long, with a characteristic aromatic scent when crushed.