2009 Herb of the Year: Bay (Laurus Nobilis)

An herb that can rest upon its laurels.

February/March 2009
By Susan Belsinger 
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Recipes:
• Bay-Infused Bread Pudding with Decadent, Easy Rum Sauce
• Chocolate Pudding with Bay
• Hot Chocolate with Bay Laurel
• Roasted Squash with Bay
• Potato Corn Chowder with Bay
• Bay Syrup 

RELATED CONTENT

Sidebars:
• Beware: Look out for these Dangerous Bay Varieties 
• Tip: Use Bay as an Insect Deterrent
• DIY: Make Your Own Bouquet Garni
• Did You Know: How the Herb of the Year is Selected 

Web Exclusive Recipes:
• Bay Béchamel with Alliums
• Bay Hot Cross Buns
• Hungarian Baked Vegetable Stew 

Bay laurel has been a part of the herbal repertoire for at least as long as people have been keeping written records. Also known as sweet bay, this evergreen herb makes a great addition to the kitchen garden and easily can be grown on a patio or deck. Bay plants charm cooks with their uniquely flavored, waxy green leaves, and the herb’s medicinal qualities cover a wide variety of complaints and conditions.

Because of its many, varied uses, the International Herb Association has chosen bay (Laurus nobilis) as its 2009 Herb of the Year.

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