Welcome to our guide for how to dry bay leaves from your own backyard bay laurel plant. It is so much easier than you might think!
Dried bay leaves are sold at most supermarkets, but if you have your own plant, you can easily dry the leaves to use in your recipes (and the flavor will be much better!)
The leaves of bay laurel (Laurus nobilis) are not eaten, but rather used to enhance the flavor of other foods. They are native to the Mediterranean region.
Adding a few bay leaves to soups, stews, sauces, or braised dishes during cooking will help to impart a subtle, earthy flavor. Just remember to remove them before serving.
Keep reading to learn how easy it is to harvest and dry bay leaves, ensuring that you always have a fresh supply on hand for your favorite recipes.
Should I use fresh bay leaves or dried ones in my recipes?
If you grow bay laurel, as I do, you may wonder whether to use fresh or dried leaves for cooking. Both fresh and dried bay leaves are commonly used in recipes, but they have slightly different flavor profiles.
Fresh bay leaves tend to have a more pungent flavor compared to dried ones. They also tend to be rather bitter and drying bay leaves tempers that bitterness.
If you do use fresh leaves, choose those that are young and tender – bay leaves develop a more intense flavor when older.
Store bought dried bay leaves are usually bone dry. Drying the leaves yourself allows them to have a better, and deeper flavor.
Harvesting the leaves for drying
When harvesting bay leaves, it’s best to select leaves that are deep green in color and free from any signs of damage or disease. Mid-summer is the best time to harvest the leaves.
It is a good idea to do this in the morning, when essential oils of bay leaves are most concentrated. This will maximize the flavor and aroma of the leaves.
To avoid harming the plant, use sharp scissors or pruning shears to carefully snip the leaves from the stem, leaving a short stem attached if desired.
After harvesting, gently rinse the leaves under cool water to remove any dirt or debris, then pat them dry with a clean towel before using them fresh in recipes or drying them for future use.
Remember to only harvest a small portion of leaves at a time to ensure the plant’s health and continued growth.
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How to dry bay laurel leaves
Drying bay leaves is a straightforward process that helps preserve their flavor and aroma. There are several herb drying methods that you can do this.
Air drying is easy
Air drying is the easiest way to dry bay leaves. Arrange your cleaned leaves in a single layer on a clean paper towel, herb drying rack, or baking sheet.
Cover the leaves with another layer of paper towels and place the leaves in a warm, well-ventilated area away from direct sunlight. (Sunlight can cause the leaves to lose their flavor and color.)
Allow the leaves to air dry. This can take 1 to 2 weeks, depending on the humidity level in your area. Check the leaves every few days to ensure they are drying evenly and not developing mold.
The bay leaves are dry when they are crisp and brittle to the touch. They should easily crumble when crushed between your fingers.
Once the bay leaves are completely dry, transfer them to an airtight container such as a glass jar or a zip-top bag. Store the container in a cool, dark place away from heat and sunlight.
Dehydrating bay leaves
If you have a food dehydrator, you can use it to speed up the drying process.
Arrange the bay leaves in a single layer on the dehydrator trays, making sure there is space between each leaf for proper airflow.
Set the dehydrator to a low temperature, around 95°F to 105°F (35°C to 40°C), and dry the leaves for approximately 2 to 4 hours. Check the leaves often to prevent over-drying.
Using an oven to dry the leaves
Preheat your oven to the lowest temperature setting, typically around 170°F (77°C). Place the bay leaves in a single layer on a baking sheet lined with parchment paper.
Place the baking sheet in the preheated oven and leave the door slightly ajar to allow moisture to escape.
Dry the bay leaves for about 1 to 2 hours, checking them often to prevent burning.
Once the leaves are dry and brittle, remove them from the oven and let them cool completely before storing.
How to dry bay leaves in microwave ovens
In a hurry? No problem! Just use your microwave!
Place a few bay leaves between two paper towels or microwave-safe plates.
Microwave the bay leaves on low power for short intervals, about 30 seconds to 1 minute at a time.
Check the leaves after each interval to prevent them from overheating or burning.
Continue microwaving drying the bay leaves in short bursts until they are dry and brittle.
How long do bay leaves last?
Properly dried bay leaves can retain their flavor for up to a year. Dried bay leaves may start to lose their vibrant green color within a few months to a year.
However, they are perfectly suitable for cooking as long as they retain their aroma and flavor.
Drying bay leaves is a simple process that preserves their unique flavor. Whether you choose the traditional method of air drying, the convenience of a food dehydrator, or alternative methods such as oven drying or using a microwave, you will capture the rich, earthy flavor of these aromatic herbs for use in cooking.
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How to Dry Bay Leaves - Tips for Preserving Bay Laurel Leaves
Fresh bay leaves have a pungent flavor that can be quite bitter. Drying bay leaves helps to remove that bitterness.
It is easier than you might think! All you need are a few paper towels.
Materials
- Fresh bay leaves
Tools
- Scissors
- Paper Towels
Instructions
- Select healthy, green leaves with no damage.
- Using sharp scissor, cut the leaves from your bay plant.
- Harvest in mid-summer in the morning.
- Wash any dirt or debris and pat dry.
- Arrange the leaves in a single layer, not touching, on paper towels.
- Cover with more paper towels.
- Place in a warm, well-ventilated area away from direct sunlight.
- Check every few days to make sure they are drying evenly and not developing any mold.
- Drying takes 1-2 weeks depending on your humidity level.
- Leaves are dry when they are crisp and brittle to the touch. They should easily crumble when crushed between your fingers.
- Store in an air tight container for up to a year.
Notes
You can also air dry herbs on a herb drying rack or in a food hydrator, in the oven or in the microwave. See tips above for more information on these methods.
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