Tree of the Week: California Bay Tree

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Good morning, Andre Ethier, and congratulations. I find that almost every Saturday morning lately, I’m writing that we’ve just come through a tumultuous week. I’ll skip that part this week. Have a great weekend, and enjoy Pieter Severynen’s Tree of the Week.

California Bay Tree – Umbellularia californica

Southwestern Oregon through the California Coast Ranges and the lower reaches of the Sierra Nevada are home to the California Bay Tree, also known as California Laurel and Oregon Myrtle. A crushed leaf emits a strong, invigorating, lingering smell, too powerful for some people. In Northern California the plant is a host for ‘Sudden Oak Death’, but our climate here is too dry in summer for transmittal of that disease.

In Southern California the bay tree usually is a slow growing, round headed, densely branched evergreen that eventually reaches 25 x 25 feet. In moist and shady canyons it may reach three times that height. Bark is thin and scaly. Leaves are aromatic, oval in shape, 2-5” long, glossy, medium green above, dull green below; they give the tree a fresh and moisture rich look. Tiny yellowish flowers, appearing between November and May, form an ‘umbel’, where all the flower stalks are of similar length and arise from the same point; hence the name ‘Umbellularia’, i.e. little umbel. The olive-size fruit is purplish and inedible. The tree will grow in full sun under arid conditions, but it performs best in shade with plenty of moisture and deep soil. Don’t position your favorite outdoor bench under the tree: aphids and scale may collect on the leaves. Fallen leaves and litter are able to suppress growth of other plants.

The freshly dried leaves of both California bay and Grecian laurel, Laurus nobilis, also of the Laurel family, are used to add spice to cooking. Laurus nobilis has a centuries-old association with the Romans, but Indians have used our native bay for medicinal purposes and as an insect repellent for just as long. Some purists claim that the Mediterranean plant is more refined in taste. The California bay is more pungent, but I cook with both and think either one is absolutely great when reasonably fresh and used in moderation (as is called for with all strong culinary chemicals). ‘Myrtlewood’ is a beautiful, fine grained, hard wood, used for cabinetry and small objects such as bowls and spoons.

Thanks, Pieter.

-- Peter Viles

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Photo Credit: Pieter Severyenen