The native bay laurel should not be confused with the Grecian or sweet bay. Despite the similarities, the native bay laurel grows into a large tree. The foliage can be used as seasoning like Grecian bay, but has a very different and much more pungent flavor. It can often be found fresh in markets, labeled as Grecian or sweet bay, and has likely ruined all sorts of recipes.
Grecian or sweet bay, Laurus nobilis, stays much smaller much longer. It takes many years to grow to thirty feet tall, often with many trunks flaring out from the center. Trees that are nearly twice as tall are ancient. Because of slow growth, Grecian bay can be happy in large containers as long as it is pruned to stay proportionate to the confined root system.
The three or four inch long, and inch or so wide leaves of Grecian bay can be difficult to distinguish from those of bay laurel. The minor differences are that Grecian bay leaves have slightly undulate margins with a few small and sometimes barely perceptible serrations (teeth) that bay laurel lacks. The leaf apexes of Grecian bay leaves are typically a bit more blunt. For culinary purposes, it is important to be aware that dried leaves and fresh leaves have very different flavors.