Bay oh bay

I grow more than a dozen different herbs in my garden: basil, thyme, variegated thyme, mint, catnip, oregano, chives, rosemary, sage, dill, tarragon, marjoram, cilantro, parsley and summer savoury. Many are perennial, a few self-seed so reliably I’ve only needed to plant them once and the rest I plant each spring, most often as seedlings.
But I’ve always considered my collection a bit incomplete. Until this spring, when I finally found and purchased a bay tree, well really, a small seedling. Because bay is evergreen — but won’t survive an Ontario winter — I didn’t plant it in the herb garden, but in a small pot. It spent the summer on our back deck and will moved indoors — likely to sunny spot in the kitchen — this fall. With proper care, it should live for many years.
Over the summer, my little bay has tripled its leaf count and grown several centimetres. I have not harvested any leaves as yet, but will probably pick a few over the winter.
Bay provides that je ne sais quoi to everything from soup stock to pasta sauce and I am looking forward to being able to add it fresh to my meals.

Potted bay tree.

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