COMMON NAME: Sweet bay

SPECIES: Laurus nobilis, laurel family

DESCRIPTION: Dense, evergreen shrub or tree that grows to 30 feet tall in ground, about 6 feet in container. Pointed, oval leaves stiff, leathery and dark green with pleasant aroma when crushed. Nonshowy yellow flowers spring, shiny black fruits fall. Hardy Zone 8.

CULTURE: Well-drained soil; sun or part shade. Protect from wind and frost. Grows well in pot.

HARVEST: Collect leaves in summer to dry whole or as branches. Fragrance increases with drying; dried leaves lose flavor in a year. Harvest fresh year-round.

USES: Food-wise: seasons meats, soups, stews and tomato-based sauces. Landscape-wise: looks decorative when trained to grow in ball-headed shape.

MEDICINAL VALUE: Added to food, it stimulates digestion and absorption, easing indigestion, nausea, gas, colic and diarrhea; releases muscle tension and helps relieve cramps and headaches; wards off colds, sore throats, coughs and flu.

Sources: Reader's Digest The Good Health Garden, Taylor's Guide to Herbs, Encyclopedia of Herbs by Herb Society of America, Linda's Garden in Virginia Beach

BEEF AND BEER STEW

• 4 pounds lean beef, cut into small pieces
• 2 pound onion, chopped
• 1/2 cup flour
• 1/2 cup oil
• 6 cloves of garlic, crushed
• 3 tablespoons dark brown sugar
• 1/4 cup red wine vinegar
• 1/2 cup parsley, dried
• 2 small bay leaves
• 2 teaspoons thyme
• 2 teaspoons salt
• 2 10 1/2-ounce cans beef broth
• 2 12-ounce cans beer
• 2 cups baking mix
• 1/2 cup milk

Preheat oven to 325 degrees. Brown floured beef in oil, place in a deep pot. Brown onions and garlic in pan, then place on meat in pot. Add sugar, 2 tablespoons vinegar, parsley, bay leaves, thyme, salt and pepper. Heat broth and pour over meat. Add beer. Cover and cook two hours in oven. Put pot on top burner, add remaining vinegar and bring to a slow boil. Add dumplings, made from 2 cups baking mix and 1/2 cup milk, to stew. Cover, cook over low heat without removing the lid for 12 minutes. Serve with spinach salad. Very rich stew. Serves 6-8.

Recipe courtesy of the ``Paws and Refresh'' ($10.95) cookbook from the volunteers and staff of Virginia Living Museum, Newport News. 595-1900

SURRY SAUSAGE AND BEAN CHOWDER

• 1/2-1 pound ground pork sausage, mild or hot
• 1 can (16-ounces) cannellini or navy beans, drained and rinsed
• 1 1/2 cups canned tomatoes, undrained
• 2 cups water
• 1 small onion, chopped
• 1 bay leaf
• 3/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup peeled and cubed potatoes
• 1/4 cup chopped bell pepper.

In a large stock pot, brown sausage. Drain and return to pot. Add beans and next 8 ingredients and simmer 1 hour. Add potatoes and bell pepper and simmer 15 minutes. Yield: 6-8 servings.

Recipe courtesy of ``Very Virginia,'' ($17.95) a 400-recipe cookbook published by Junior League of Hampton Roads. To order, call 873-0281; also available at local book stores. Proceeds support community projects.