Tuscan Sky Sweet Bay Laurel - Laurus nobilis - Quart Pot

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• Tuscan Sky is homegrown by Hirt's Gardens.
• Easiest to grow, best tasting Bay Laurel..
• It can reach 60' in height in its native range, but generally is much smaller (3-10' tall).
• Immediate shipping.
• Easy to grow.

Tuscan Sky is by far the easiest to grow, best tasting Bay Laurel. Sweet Bay Laurel (Laurus nobilis). Bay laurel is a pyramid-shaped tree or large shrub with aromatic, evergreen leaves and shiny gray bark. It can reach 60' in height in its native range, but generally is much smaller (3-10' tall) in culture. The leaves are elliptic, 3-4" long, rather thick and leathery, and shiny dark green. Clusters of small yellow flowers are produced in spring, followed, on the female s, by shiny black or purple berries about 1/2" long. Size shipped: Quart Pot Location: Bay laurel is native to the southern Mediterranean region. It is grown commercially for its aromatic leaves in Turkey, Algeria, Morocco, Portugal, Spain, Italy, France, and Mexico. Culture: Light: Bay laurel grows best in partial shade. Moisture: Water when dry. Bay laurel thrives with frequent watering in rich, well-drained soil. Hardiness: USDA Zones 8 - 10. Propagation: Bay laurel are slow to germinate and often rot before they do. Cuttings taken from semi-hard, green tip shoots in summer will root in 6-9 months if they don't rot first. It can be grown as a house in room temperatures ranging between 40° and 65°, if it gets at least four hours of bright light a day, or 12 hours of strong artificial light. Keep the soil moist in spring and moderately dry the rest of the year; good drainage is essential. Bay Laurel makes an excellent house in room temperatures ranging between 40° and 75°, if it gets at least four hours of bright light a day, or 12 hours of strong artificial light. Keep the soil moist in spring and moderately dry the rest of the year; good drainage is essential. It can be set outside during the summer and brought inside during the winter. The popular culinary seasoning, bay leaf, is used extensively in French, Italian, Spanish and Creole cooking.