Umbellularia californica, to be exact.  There isn’t a whole lot of it at my elevation (~3k), but it’s fairly common elsewhere in these parts, usually at lower elevations, in stream and river canyons, closer to water.  That being said, at least three have recently appeared in my woods, and one of them (pictured here) emerged in a perfect spot in phase 1 of the food forest.

In the garden proper I have a beautiful specimen of Grecian bay laurel (Laurus nobilis), the laurel of literary and historical fame, its flavor more subtle and refined than that of its California cousin.  I hope this native volunteer thrives – I’m looking forward to trying roasted “bay nuts,” and the leaves (used sparingly) make an excellent addition to beans, sauces, soups and curries.