Real laurel bush is a green eye-catcher in the garden. Even the approaching autumn cannot rob it of its leaves. However, its owner can and should use them, because they enrich every culinary art. It contains a subtle aroma that gives many dishes the finishing touch. They can go freshly picked into the pot or dried and wait to be used. This is how you remove the moisture from the spicy leaves.

Drying offers some advantages

Even if the laurel bush, bot. Laurus nobilis, which thrives within reach all year round, the use of dried bay leaves should not be discarded from the outset. Because fresh spice is not always the best choice, and dried herbs are sometimes better than their reputation.

  • fresh leaves must be used soon
  • dried leaves, on the other hand, have a long shelf life
  • they retain their full aroma for about two years
  • fresh leaves have a pronounced bitter note
  • dried leaves lose bitterness
  • their flavor is milder

The intense Fresh leaf aroma can be difficult to handle for the inexperienced. Often the prepared dishes are then unintentional over-seasoned. Dosing with dry leaves is easier and can also be easily managed by amateur cooks.

tip: Drying bay leaves is also useful for those who only get fresh bay leaves occasionally. For example, as a gift from a friend's or neighbor's garden.

Harvest properly for good quality

The initial quality has a significant impact on the end result. This is the simple formula for the production of dry bay leaves. Although the green leaves always remain the same on the outside, the internal composition varies considerably. Because above all the age of the leaves and the time of harvest have an influence on the intensity of the aromatic substances contained in them.

  • freshly planted Laurus nobilis is unsuitable
  • only from the second year do the leaves have their full aroma
  • smaller quantities can be harvested all year round
  • harvest larger quantities in spring or autumn
  • harvest large leaves, they contain the most aroma
  • harvest individual leaves by hand
  • Whole bundles of leaves/twig tips are cut off
  • late morning is the ideal picking time.

tip: It is best to use only healthy and whole leaves for drying. Therefore, when picking, be careful not to damage the leaves unnecessarily.

Washing affects the aroma

Everything intended for consumption is thoroughly cleaned beforehand. In principle, there is nothing wrong with that. However, when it comes to fresh bay leaves, this rule is not recommended. The washing waiver happens to that taste for sake. The water not only removes dust, but also washes away much of the aroma.

  • do not wash
  • Remove dust particles by shaking
  • wash only in case of major contamination

tip: Leaves of Laurus nobilis are sensitive to heat. If you rinse them with water, this should only be hand-warm. Then pat the wet leaves dry with kitchen paper.

drying bay leaves

Hang laurel branches

The easiest way to preserve bay leaves is simple and time-saving at the same time. The small branches are tied together at the stem ends and hung upside down. However, it only works if the necessary framework conditions are in place:

  • Hanging space must be warm, dry and sheltered from the wind
  • Attics and garden sheds are ideal
  • avoid direct sunlight
  • Bundle branches loosely or hang up individually
  • Shake tufts regularly
  • separate sticky sheets
  • this is how air gets to it
  • and mold is prevented

notice: Individually picked leaves can also be preserved using this method. In order to be able to hang them up better, they first have to be threaded into a chain with a needle and thread like pearls.

Air dry on a pad

Instead of getting rid of moisture upside down, the leaves can dry out lying flat. A baking tray is ideal as a base due to its size.

  • pick sufficient amount of fresh leaves
  • avoid washing to prevent loss of aroma
  • instead, gently shake the leaves several times
  • If absolutely necessary, rinse the leaves with lukewarm water and dab thoroughly with kitchen paper
  • do not use whole branches, pluck leaves beforehand
  • Distribute the individual leaves evenly on the baking sheet without touching each other
  • it is better to use a second baking sheet if there is not enough space
  • Place a clean kitchen towel on the leaves and weigh them down with a board (to prevent the leaves from rolling up)
  • Place the tray in an airy and warm location
  • Turn the leaves over from time to time
  • Check regularly for possible mold growth
  • After about two weeks, the drying process should be complete
  • Place leaves in a storage jar, then store in a convenient place

Technical devices save time

Air drying takes a few days or even weeks. There must also be a suitable place for hanging. The moisture can be removed from the bay leaves much faster with a suitable technical device. Oven, microwave and a dehumidifier or dehydrator are suitable for this purpose. However, this type of drying has advantages and disadvantages.

  • the drying time is significantly reduced
  • few hours or even. Minutes are enough
  • Unfortunately, this type of drying is not gentle
  • the aroma suffers

Drying in the oven

There is an oven in every household. Therefore, preserving Laurus nobilis in it does not require a large financial investment. Because apart from a few cents for electricity consumption, there are no further costs. The heat generated in the oven causes the moisture in the bay to evaporate. But the oven has to be on back burner work so as not to subject the leaves to excessive heat. When drying using this method, it is important to note the following:

  • Line the baking sheet with parchment paper
  • only then spread leaves on it
  • Sheets should not touch or overlap
  • Set the temperature to the lowest level
  • 50 degrees Celsius should not be exceeded
  • leave the door open a crack
  • Leaves stay in the oven for about 2-3 hours
  • check in between

Express drying in the microwave

Even in the oven, the drying process is considerably shorter compared to air drying. The microwave can beat the time even further here. A few minutes are enough to remove the last trace of moisture from the leaves. However, only a few leaves can be dried per cycle, which means more effort for larger quantities.

  • Space the leaves out on a plate
  • Cover leaves with paper towels to absorb the evaporating moisture
  • Set the microwave to the lowest wattage, more than 300 watts largely destroy the aroma
  • Let the device run for about 2-3 minutes
  • After the time has elapsed, open the microwave door and allow the leaves to steam off for about a minute
  • Check how dry the leaves are
  • If necessary, dab damp leaves with kitchen paper or dry them for a few seconds

tip: If the dried amount is not enough for you, you can repeat the process with additional leaves until you have the desired amount.

dehumidifier and dehydrator

Special devices are also available on the market that gently preserve fruit and herbs. It's hardly worth buying just for a handful of bay leaves. But perhaps such a device is already available or can also be used for other crops. As the dehydrator works with gentle heat and time, the dehumidifier draws in the air and removes moisture from it. The following applies to both devices:

  • The process only takes a few hours
  • several missions are available
  • many sheets can be dried at the same time
  • low temperatures are gentle on the aroma
  • Follow the manufacturer's instructions carefully

Properly store dry bay leaves

Before the bay leaves can go into the pantry, they must be sufficiently dry. How long the drying process actually takes depends on the type of drying selected and the prevailing temperatures. For example, bay leaves can take several weeks to fully air dry. Certain signs that there is still residual moisture are:

  • still dark green leaves
  • soft spots

In such cases, you should extend the drying time to be on the safe side.

Dry Laurus nobilis is best stored in an airtight container in a dry and dark place.

  • Store bay leaves whole or chopped
  • in a spice jar
  • or in a tin can

Stored in this way, dried Laurus nobilis can be kept for at least 24 months. You can also use the dry leaves for cooking afterwards, but the intensity of the aroma will decrease.

notice: If the leaves are not given enough time to release the water completely, this can lead to mold growth. They are then no longer suitable for cooking and must be disposed of.

Category:

Garden plants