Content

• To step
• Method 1 of 3: Harvest bay leaves to dry
• Method 2 of 3: Let bay leaves dry naturally
• Method 3 of 3: Dry bay leaves in a drying machine
• Tips
• Warnings
• Necessities

Bay leaves grow on the kitchen laurel tree (Laurus nobilis), which grows in the open ground in Mediterranean regions, or is planted in large pots and should not be confused with other Lauruses whose leaves are poisonous. Bay leaves are used to cook to flavor meat dishes, sauces, soups and other savory dishes. Bay leaves are also used in herbal remedies to soothe inflammation and keep weevils and other pests away. When bay leaves are dried, they can be stored and used for a year. Dry bay leaves by picking and loosening them and leaving in a well-ventilated area warm and dry until all moisture has evaporated.

To step

Method 1 of 3: Harvest bay leaves to dry

1. Harvest bay leaves from plants that are at least two years old.
2. Pick the leaves in the middle of summer. During the midsummer season, bay leaves produce abundant oils that make harvesting easier.
3. Pick the bay leaves from the trees in the morning after the dew has evaporated. This way the leaves do not get moldy.
   • Carefully separate the bay leaves from the trees. You don't want to bruise them.
4. Choose leaves that are healthy and undamaged. Take the largest leaves available, as they have the strongest taste and smell.

Method 2 of 3: Let bay leaves dry naturally

1. Place paper towels on a baking tray. Make sure you have enough paper towels to cover the baking sheet, but you don't need more than a single layer.
2. Spread the bay leaves over the paper towels. Do not put leaves on top of each other; they must lie loose and be given their own space.
3. Leave the bay leaves in a warm, dry room with plenty of ventilation. They should not be in direct light of any kind.
4. Let the leaves dry for two weeks. You can turn them over once in those two weeks to make sure both sides dry evenly.
5. Note if there is still moisture left in the leaves. If they are still dark green or soft in areas, they may need another week to dry.

Method 3 of 3: Dry bay leaves in a drying machine

1. Preheat your dryer to 35 to 46 degrees Celsius.
   • Set the temperature higher depending on the circumstances. If the humidity is very high, such as in autumn, set a higher temperature.
2. Rinse the bay leaves under a cold, gentle stream of water. Shake off the water and pat dry with a paper towel.
3. Place the herbs on drying racks, in a single layer. Place the drying racks in the dryer and let them dry for 1 to 4 hours.
4. Check the instruction booklet that came with your dryer for other instructions.
5. Check the bay leaves regularly. You will know they are completely dried when they start to curl or crumble and the stems start to split.

Tips

• Try drying bay leaves in a microwave oven when you only need a few leaves and don't want to wait for an entire batch to dry.
• Remember, dried herbs are much stronger than fresh herbs. When using bay leaves according to a recipe, remember to adjust the amount if your recipe calls for fresh leaves and you decide to use your dried bay leaves.
• Store your dried bay leaves in an airtight container or a plastic bag that is sealed. As long as you don't put them in the sun at a temperature of 18 to 24 degrees Celsius, they will last up to a year.

Warnings

• Do not dry your bay leaves outside in the sun. This will cause discoloration of the leaves and the herbs will lose their flavor.

Necessities

• Baking tray
• Paper towels
• Drier