While reading The Gateway Gardener, a fine publication from the St. Louis area, I saw an item from an old friend of ours, the Herb Society of America (HSA). I first got interested in the HSA when I found out that they were celebrating their 75th anniversary the same year that Park Seed Company celebrated our 140th anniversary.
At that time, I learned that the folks at HSA select one herb each year to honor as the Herb of the Year. You may remember that for 2008, the winner was calendula. According to the Gateway item, the Herb Society folks have selected Laurus nobilis, also known as Bay laurel, as the 2009 prizewinner. This lovely plant is the source of Bay leaves, which are used in cooking--especially cuisine from Bay laurel's original home, the Mediterranean.
According to my trusty copy of Park's Success with Herbs:
"Bay leaves formed the orignal Laurel wreaths used to crown poets and scholars. They are still used for decorating winners of the Boston Marathon and honoring athletes and symphony conductors. Sweet Bay is a bit different from other leaf herbs. While most herbs give off all their flavor in a short cooking time, the Bay leaf enriches a soup, stew, or long-cooking dish for a number of hours. That is why Bay leaves go in at the start of the spaghetti sauce and the Basil or Oregano at the end."
If you are interested in learning more about Laurus nobilis, you will enjoy the vast information provided by Bay: An Herb Society of America Guide, which you can view on their website.
Do you have a great recipe that uses Bay laurel? Or tips on growing it in your zone? Or pictures of your lovely herb garden? I love hearing from you and sharing your thoughts here. Just email your materials to me at ckuhl@parkseed.com.

















