Sweet Bay is an evergreen, shrub-like tree. It is a native of the Mediterranean region belonging to the Laurel family Lauraceae. The genus includes three species: Laurus novocanariensis, Laurus azorica and Laurus nobilis. Sweet Bay is also known as Bay Laurel, True Laurel or Grecian Laurel. It is the source of the seasoning (herb) Bay leaf. It was used particularly by the ancient Greeks for making Laurel wreaths to honor athletes, soldiers and poets.

Bay Laurel generally grows 1-3m in height but can reach up to 15m in his native Mediterranean region. Leaves are shiny, aromatic, leathery, dark green. Flowers are small yellow produced in clusters in spring, followed, on the female plants, by shiny black or purple berries.

Sweet Bay grows best in partially shaded area, though will withstand full sun, in rich well-drained soil. It is an ideal herb for tubs and large pots (40-45cm). In cooler regions bring indoors in winter. Propagation is by seeds or cuttings. Seeds are slow to germinate and often rot. Cuttings from semi-hard, green tip shoots in summer will root in 6-7 months.

Oil pressed from the berries was once a popular liniment for arthritis and sore muscles; it is used today in perfumes, candles and soaps. Pick leaves fresh as required. Drying of leaves should take place in a dark dry room to ensure retention of color. Their principal use is culinary and they are one of the principal ingredients of bouquet garni.