This article was submitted to me by the author for inclusion in this set of files, called Stefan's Florilegium. While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file. It s botanical name, Laurus nobilis, means noble bay. The tree has an olive green or reddish bark and produces dark purple, grape-sized berries. The two to three-inch dried leaves are stiff and brittle with dark green, shiny tops and lighter undersides.
Noble bay smells balsamic and sweet, and tastes spicy and bitter.
In many warm parts of the world, bay is cultivated both as a spice and ornamental. Bay leaves are picked early in the day throughout the year. They are dried in a warm area, for about 15 days, protected from sunlight. A light weight is used to keep the leaves flat during drying. Included in the display are two examples, the first, leaves which were dried 10 months ago and are taking on the gray coloring and the second leaves which were dried 15 days ago.