ABSTRACT
California bay is often in moist soils in alluvial flood plains, semishaded valleys and canyons. It is found in oak woodland, mixed evergreen forest, redwood forest, and chaparral. Native Americans consumed considerable amounts of fruits and seeds of California bay, and used root bark to prepare a beverage. The seed is reminiscent of an avocado pit, and Native Americans roasted it to remove much of the pungency before consumption. California bay produces more potent-tasting aromatic leaves than the common European bay, with a stronger camphor and cinnamon flavor. California bay needs to be used in smaller amounts in recipes calling for conventional bay. The California bay produces leaves that are reasonably comparable to those of the commercially successful Mediterranean bay. However, selection of superior trees together with a program of cultivation could result in the California bay developing into a minor commercial success.
