Bay Laurel (Laurus nobilis) - aromatic patio plant - 19 cm pot - Height 90 cm

The bay laurel (Laurus nobilis) is a hardy species that easily withstands mild winters, tolerating occasional temperatures around -8 °C to -10 °C when well established in the ground. When grown in a pot, as is the case with our tree in a 19 cm pot, the roots are more exposed to frost because the volume of soil is limited and the pot wall does not provide as much protection as the ground. In regions with an oceanic or Mediterranean climate, it can overwinter outdoors without any problems.

Pruning the standard bay laurel (Laurus nobilis) is straightforward but essential to preserve its beautiful architectural silhouette. It is done in two stages: shaping pruning in spring, after the last frosts (March-April depending on the region), and light maintenance pruning in late summer (August-September) to maintain a neat appearance through the winter. Using clean, well-sharpened secateurs, first remove all shoots growing directly from the main stem below the crown to keep the standard form clearly defined.

Yes, the bay laurel (Laurus nobilis) grown in a pot clearly benefits from regular fertilization, as the nutrients in the potting mix are depleted more quickly than in the ground. In spring (March-April), start with a slow-release organic granular fertilizer, lightly incorporating it into the surface of the potting mix: this provides it with the nutrients needed to get going again and develop new shoots.

The bay laurel (Laurus nobilis), the aromatic culinary laurel, is classified as toxic to dogs, cats, and horses by the ASPCA. Its leaves contain eugenol and essential oils which, if ingested, can cause digestive upset such as vomiting and diarrhea; the ingestion of large quantities of whole leaves can also lead to a digestive obstruction. For humans, the leaf remains a common culinary herb, used in small quantities and removed before serving. In practice, most animals avoid the strong smell of the foliage, but it is wise to place the plant out of reach of animals that chew on plants.

The bay laurel (Laurus nobilis) and the oleander (Nerium oleander) are two Mediterranean plants often confused in everyday language, but they have nothing in common botanically. The Laurus nobilis belongs to the Lauraceae family: its leaves are evergreen, glossy dark green, lance-shaped, with slightly wavy edges, and give off a characteristic aromatic scent when crushed. It is the plant used in bouquets garnis, used in cooking since antiquity.

Yes, the bay laurel (Laurus nobilis) can be planted in the ground in the vast majority of French regions, from the Mediterranean South to the Atlantic coasts and the central regions. It withstands mild winters and grows naturally throughout the Mediterranean basin. Planting in the ground is preferably done in spring or autumn in mild regions, to allow for good root establishment before the heat or cold. It prefers well-drained, non-clay soil, in full sun or light shade.

Bay leaves (Laurus nobilis) are one of the most iconic herbs in French and Mediterranean cuisine. Fresh or dried, they are used whole, added directly to dishes as they cook: bouquetières, court-bouillons, marinades, stews, tomato sauces, soups, and pot-au-feu. A fresh leaf, picked directly from a branch on your tree, is milder and more subtle than a dried leaf, which develops a more concentrated aroma after a few days exposed to the air or dried in a low oven.