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=== Bay Laurel === '''Bay Laurel''' (''Laurus nobilis''), also known as Sweet Bay, is an evergreen shrub or tree native to the Mediterranean region. Its aromatic leaves are widely used in culinary applications. == Starting Plants == Bay Laurel can be started from seeds or cuttings, but it is more commonly purchased as young plants. Seeds can be sown in the fall or early spring and take 6-12 months to germinate. == Planting Time == Plant Bay Laurel in the garden in spring or fall, spacing plants 4-6 feet apart in well-drained soil and full sun to partial shade. In colder regions, grow Bay Laurel in containers that can be brought indoors during winter. == Harvesting == Bay Laurel leaves can be harvested year-round as needed. Harvest leaves in the morning for the best flavor. Dry leaves for long-term storage. == Plant Longevity == Bay Laurel is a long-lived perennial that can grow for many years, even decades, with proper care. == Seed Harvesting == To harvest Bay Laurel seeds, collect the dark purple berries in the fall when they are ripe. Remove the outer flesh and sow the seeds immediately, as they do not store well. == Commonly Grown Varieties == *Laurus nobilis: The standard Bay Laurel variety used for culinary purposes. *Aurea: A variety with golden-yellow leaves. *Angustifolia: A narrow-leaved variety with a more compact growth habit. ==== Culinary Uses ==== Bay Laurel leaves are used to flavor various dishes: *Soups and stews: Add whole Bay Laurel leaves to simmering soups, stews, and sauces for added depth of flavor. *Meat dishes: Use Bay Laurel leaves when roasting or braising meats, particularly beef and poultry. *Rice and grain dishes: Add Bay Laurel leaves to rice, risotto, or other grain dishes for a subtle, aromatic flavor. *Infused oil: Infuse olive oil with Bay Laurel leaves for a flavorful cooking oil.
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