herb
Foraging Bay laurel
Culinary bay (Laurus nobilis). Common hedge — pick a few leaves anytime.
What to do with it
- Drop into soups, stews and braises
- Steep into béchamel or rice
- Infuse oil or vinegar
Ways to keep it
- Dry the leaves
- Bay-infused oil or vinegar
- Freeze fresh leaves
About Bay laurel
Laurus nobilis is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. Common names include bay tree (especially in the United Kingdom), bay laurel, sweet bay, true laurel, Grecian laurel, or simply laurel. It is in the flowering plant family Lauraceae. The stem can be 1 metre in diameter and the tree can be as high as 20 metres. Native to the Mediterranean region, Laurus nobilis figures prominently in classical Greco-Roman culture and served various medicinal, religious, and symbolic purposes. Bay leaves are widely used as seasoning in cooking. Worldwide, many other kinds of plants in diverse families are also called "bay" or "laurel", generally due to similarity of foliage or aroma to Laurus nobilis.
From Wikipedia.
Tree and plant locations come from Falling Fruit, a volunteer-run map of the urban harvest, used under CC BY-NC-SA 4.0. This project is non-commercial. Locations are crowd-sourced and provided as-is — always confirm a plant's identity and that you're welcome to pick before foraging.
Photos and descriptions from Wikipedia / Wikimedia Commons. Maps © OpenStreetMap contributors. Not affiliated with Falling Fruit, Wikimedia, or OpenStreetMap.