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The sweet bay is an
evergreen, laurel-like shrub or small tree which
is often grown in containers and trimmed as a
cone, pyramid or ‘lollipop’. It is
not really happy in an English winter –
in the south cold winds will burn some of the
leaves and in the north the whole of the top growth
may be killed by frost. In spring new growth will
appear from the base, but where possible it is
better to move bay trees indoors during the winter
months.
Buy a pot-grown specimen and plant in spring –
the requirements are a site sheltered from easterly
winds and a soil or compost containing some lime.
Water regularly in summer. Pick young leaves for
culinary use and dry some at room temperature
for winter use.
It is the basic ingredient of a bouquet garni
but it has other important uses. Bay leaves should
be added to fish dishes (especially salmon), custards,
stews and rice dishes. Tear the edges of the leaves
before use and remove before serving. A word of
caution – they leaves of a laurel hedge
may look like bay leaves but never use them…they
are poisonous.
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