Bay leaf - Laurel leaf - 1 Gal Pot- 1 to 2 Feet Tall
Bay Leaf is a culinary herb often used to flavor soups and stews, and braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and don't develop their full flavor until several weeks after picking and drying. Bay leaves can also be crushed (or ground) before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly.