Georgian food bay

Bay is widely cultivated as an ornamental plant in regions with Mediterranean or oceanic climates, and as a house plant or greenhouse plant in colder regions. It is used in topiary to create single erect stems with ball-shaped, box-shaped or twisted crowns; also for low hedges. Together with a gold form, L. nobilis 'Aurea',[10] it has gained the Royal Horticultural Society's Award of Garden Meri

Most commonly, the aromatic leaves are added whole to Italian pasta sauces. However, even when cooked, whole bay leaves can be sharp and abrasive enough to damage internal organs, so they are typically removed from dishes before serving, unless used as a simple garnish.[5] Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity.[5] Bay leaves are used almost exclusively as flavor agents during the food preparation stage;