ABSTRACT
This chapter discusses the origin and distribution, nutritional composition, medicinal values, climatic requirement, soil requirement, cultivated varieties and post-harvest management of bay leaf. The crop bay leaf is extensively cultivated as a commercial crop in Europe, the United States and Arabian countries. Both the fresh and dried bay leaves are used as spice and imparting an excellent fragrant aromatic flavour in preparation of various food items such as soups, sauces, syrups, jam, stews, stocks and daubes, and also as an appropriate seasoning for fish, meat and poultry dishes. The ideal soil for better growth and development of bay leaves should preferably be moist, well drained, deep and fertile with full sun to partially shady conditions. Bay sucker, aphids and scale insect are the insect pests that attack bay leaf during growing season. Laurel wilt, root rot, anthracnose/leaf spot, powdery mildew and sooty mould are the diseases that attack bay leaf during its lifetime.
