A culinary, medicinal and ornamental shrub to be cultivated in pots, create hedges or grown as an isolated tree. The leaves are widely used in cooking for its taste and aroma. It has digestive, anti-inflammatory properties and stimulates appetite. Its wood is used in marquetry and handcraft.
Shrub or tree up to 10m. The Bay Laurel has green lanceolate and perennial leaves. When squizzed their perfume is intense. Small yellow flowers and black berries. It likes cool, light and well drained soils.
Dig a hole at least two or three times as wide and deep as the root ball. Take out the plant from the container and loosen roots to allow them to spread out in all direction. Cut possible broken roots. Mix the soil extracted with a substrate and fill part of the hole with the mixture obtained. Place the plant in the hole and cover with the remaining mixture. Compact the soil around the plant and water thoroughly.