Description & Distribution 
Bay leaf one among the world's oldest herbs is a native of Asia minor. This spice is also known as 'Sweet bay', 'bay laurel', 'Noble laurel' and 'True laurel'.

It grows wildly in the Mediterranean region. It is now cultivated in France, Belgium, Central and North America, Turkey, Italy, Russia and Israel. In India, bayleaf is grown as a small scale garden crop in Assam and other North Eastern states.

Bay is an ever green tree that grows to a height. of 15-16 metres. The leaves are 3-8 cm long and 1-3 cm wide. After harvest, the leaves are dried slowly in shade to retain the green color and spicy flavor.

Bay leaves have a delicate and aromatic odor and a spicy, bitter taste.

Bay trees grow well in climates with low temperature.

Harvest Season : Throughout the year
Marketing Season : Throughout the year

Uses
In olden days, wreaths of bay leaves were worn by conquerors and poets of heroic or poetic fame, hence 'Laurels'.

Today, it is one of the most sought after spices for flavoring soups, casserole, stews, fish, meat, fish sauces, puddings and marinades.

The distilled bay oil is used in a variety of liquors and in perfumes. Bay leaf exhibits antiseptic properties when boiled in water. When mixed with various herbs, it become a mouth - refresher . It helps whiten teeth and prevent pyorrhoea. It stops bleeding of gums and clears skin blemishes.