laurel

Laurel is the common name for several evergreen shrubs and trees in the Lauraceae family, most notably Laurus nobilis, the bay laurel. It is cultivated as a small tree or shrub, typically reaching 6–12 meters in height, though larger individuals occur in ideal conditions. The leaves are glossy, dark green, and lanceolate, about 6–12 cm long, and release a distinctive aroma when crushed. Related species such as Laurus azorica and Laurus novocanariensis occur in the Canary Islands and nearby Atlantic regions.

Native to the Mediterranean basin and western Asia, bay laurel has been cultivated for centuries for its aromatic leaves, which are used fresh or dried to flavor soups, stews, meats, and sauces. The essential oil and extracts are employed in perfumery and cosmetics, though concentrated oil should be used with caution.

In cultivation, laurel prefers warm climates, full sun, and well-drained soil. It is drought-tolerant but sensitive to freezing temperatures, making it common in temperate gardens as an ornamental hedge or specimen plant and as a container plant in cooler regions. Pruning helps maintain shape and promote dense growth. Propagation is commonly done through semi-hardwood cuttings taken in late summer.

Symbolically, laurel wreaths were a sign of victory and honor in ancient Greece and Rome, and the term laureate derives from the crown. Today, laurel remains associated with achievement and status in cultural references, while the plant continues to be valued for culinary and aromatic uses.