Bay trees are more than a source of useful kitchen herbs. Left to grow naturally, they form an attractive evergreen shrub or small tree. Clipped regularly, they can become a hedge, screen, standard or topiary. Their glossy foliage gives structure to entrances, courtyards and productive gardens all year. If you are wondering how to grow bay trees, the right position, soil, watering and pruning will help keep them healthy and productive.
Position your bay tree
Bay grows in full sun to part shade and needs well-drained soil. In South East Queensland’s hot, humid conditions, good airflow and protection from harsh afternoon sun can help reduce stress. Established plants tolerate some dry weather, but newly planted and container-grown bays need closer attention.
Soil and water for healthy bay trees
Good soil and watering are important when learning how to grow bay trees. Work Rocky Point ActivGrow Soil Improver through the wider garden soil before planting, following the bag directions. Water regularly while the roots establish. After that, check the soil and water deeply when it begins to dry rather than keeping it constantly wet.
How to grow bay trees in pots
Choose a sturdy container with generous drainage holes and enough room around the existing root ball. A 300 mm pot is a practical starting size for many young plants, but the plant’s current size matters more than a fixed minimum.
Pot into Rocky Point Coco Pro and move up one container size when roots become crowded. Because Coco Pro contains a 14-month controlled-release fertiliser, check the product directions before adding extra feed.
Pruning and using bay leaves
Light, regular trimming during active growth is the easiest way to maintain a ball, pyramid or hedge. For a natural tree, remove only awkward, damaged or crossing growth. Avoid major pruning during very hot or wet weather.
When learning how to grow bay trees, harvest mature, healthy leaves as needed. Fresh or dried bay leaves add flavour to soups, stews, sauces and slow-cooked dishes, but they remain tough and should be removed before serving. If you plan to use the leaves in cooking, check that the plant is labelled Laurus nobilis, as other plants called laurel are not culinary bay.
