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The laurel is an evergreen shrub or small tree, variable in size and sometimes reaching 7–18 m (23–59 ft) tall. The genus Laurus includes four accepted species, whose diagnostic key characters often overlap.
The bay laurel is dioecious (unisexual), with male and female flowers on separate plants. Each flower is pale yellow-green, about 1 cm (3⁄8 in) diameter, and they are borne in pairs beside a leaf. The leaves are glabrous, 6–12 cm (2–5 in) long and 2–4 cm (3⁄4–1+5⁄8 in) broad, with an entire (untoothed) margin. On some leaves the margin undulates. The fruit is a small, shiny black drupe-like berry about 1 cm (3⁄8 in) long that contains one seed.
Bay leaves generally refer to various aromatic leaves of several plants used for culinary purposes. These names are given based on their nativity and few notable Bay leaf varieties are Bay laurel or Laurus nobilis, which is of Mediterranean origin; the next is the Indian Bay leaf or Cinnamomum tamala; West Indian Bay leaf or Pimenta racemosa; Indonesia Bay leaf or Syzygium polyanthum; Mexican Bay leaf or Litsea glaucescens; and the California Bay leaf or Umbellularia californica.
Every variety of Bay leaf has its own fragrance and numerous uses in cooking and in remedial practices for more than thousands of years across the globe. Whole leaves and powdered leaves are often used in adding that unique flavor in food preparation, where as the infusion or decoction of these leaves and its essential oil play a vital role in the Traditional and Alternative healing methodology.