Laurels

La Laurels are evergreen shrubs and trees in the Lauraceae family, most commonly represented by Laurus nobilis, the bay laurel. The term also covers ornamental plants often labeled laurels, such as cherry laurel (Prunus laurocerasus), which are not true laurels taxonomically.

Bay laurel is native to the Mediterranean and can form a shrub or small tree, typically reaching 6–12 meters. Leaves are glossy, leathery, and aromatic due to essential oils. The plant produces small green flowers and dark purple drupes; although the fruit is edible in appearance, the leaves and fruits are mainly used for flavoring rather than direct eating.

Historically, laurel wreaths crowned victors in ancient Greece and Rome, giving rise to the terms laureate and poet laureate. The symbol persists in modern heraldry and cultural references as an emblem of achievement and honor.

Culinary use centers on dried bay leaves added to soups, stews, and sauces for aroma; they are generally removed before serving. Some ornamental laurels, especially cherry laurel, contain cyanogenic glycosides; ingestion can release hydrogen cyanide and be toxic, with particular risk to children and pets. The berries for humans are not considered a safe food source.

Cultivation notes: bay laurel prefers warm, sunny locations with well-drained soil and is moderately drought-tolerant once established. It is widely used as a hedge or specimen plant in appropriate climates. In horticulture, careful identification is important, since many garden laurels are not true Laurus species.