Laurus nobilis (real kitchen laurel) is widely used during the preparation of various meals. The familiar leaf in the red cabbage or soup. This leaf is slightly bruised and gives off a strong aroma.
Many dishes are made with this leaf, ideal if it is near the kitchen!
This plant was already cultivated by the Romans and not only for its taste, it also made laurel wreaths.
The laurel starts flowering from late summer. Countries around the Mediterranean see this laurel from May to autumn in bloom with star-shaped flowers that are cream / white in color.
Green seeds will turn into purple / black by the autumn. With a summer like 2006, there is also the chance that the laurel makes flowers.
The laurel can grow into a tree of more than 10 meters high.
This height will not be feasible with us because the laurel gets less sun. Here it will come to a beautiful shaped shrub of up to 250/300 cm.
The kitchen laurel can be kept perfectly in the desired height by pruning it annually, it is an easy container plant.
Plant in the open ground in a sheltered sunny spot. Endures pruning well to keep the plant within bounds.
Long-lasting severe frost does not benefit the laurel and damages the leaves. It is best to place the laurel in a tub with more than moderate frost just around freezing or in a cool place and bring it back in the spring. The laurel is a strong tub plant, but can also be planted in the soil with the right care.
Winter hardiness zone 8b (-8ºC).