Has anyone ever tried using the leaves from the bay tree common to the southeastern USA as a substitute for the imported variety found on the grocery store spice racks?

[mudbug]

Sure Evaughn!

Herbs and spices are always so much better when fresh. I have a bay laurel tree in a pot. If you enjoy growing plants at all, this would be perfect for you. They even sell fresh leaves in the fresh herb cuttings at the grocery store.

[Linda Smith]

Hello Evaughn:
Cchiu is absolutely right. I have had a bay laurel tree in a pot for about 8 years now. It is over 3 feet high. They are not difficult to grow (trust me, this poor plant has been through the ringer). You can't take too many leaves from the young plant, but after a year or so you can pluck away without worry. I have to winter my tree indoors, but where you live you might be able to keep it outside year round.
Give it a try.
Linda

[kokopuffs]

I'm not sure if the Turkish bay leaf is a species different than the California Bay Laurel. The aroma exuded by the latter seems more perfumy, less subtle than the former. I, myself, prefer the Turkish bay.

[Ruthy]

I have been using the Califirnia Bay laurel for several years now Their flavour is very strong and I generally use half a leaf where two Turkish leaves would be called for. Perhaps something has happened to my taste buds as I find the dried Turkish leaves totally devoid of flavor and aroma. The California leaves can be bought fresh or dried and the fresh may be frozen - wrapped airtight - without any noticeable loss of flavor. :

[Dlee]

Okay Guys,

I have been looking for a Cali. Laurel tree for about three yrs. and can't seem to find it. Where did you get yours?

I live in Miami only 20 mins. from homestead and know a lot of growers there. No one seems to have it there.

Thank you,
D.Lee

[kokopuffs]

The California Bay Laurels that I know of grow prolifically in the Berkeley hills, all around UC Berkeley.