How to dry bay leaves?

How can one imagine a stew or casserole without its bouquet garni? Essential to this herb bundle, bay leaves boast a distinctive flavour. Alone, they encapsulate all the fragrances of the Mediterranean region, where the bay laurel, also known as sweet bay (Laurus nobilis), originates. Beyond its culinary uses, the bay laurel is an evergreen tree that proves highly ornamental in the garden, whether planted as a hedge, standalone specimen, topiary, or even grown in a pot. Especially since it requires minimal maintenance, apart from regular pruning to control its growth. This makes it easy to harvest its leaves. We explain how to dry bay leaves, when to harvest them, and how to store them.

When to harvest bay leaves?

First and foremost, it’s worth noting that bay leaves should not be picked from a tree treated with any insecticide or fungicide. If in doubt, it’s best to refrain...

Bay leaves can be harvested year-round as needed for cooking. However, avoid the flowering period, which occurs in early spring, during March and April. At this time, the leaves tend to become more bitter.

As with any leaf or flower gathering, it’s best to harvest in the morning, before it gets too hot. Simply cut a branch, prioritising the oldest, deep-green leaves, which have a stronger flavour. You can then use the bay leaves fresh or dry them.

How to dry bay leaves?

To preserve bay leaves for longer, they can be dried. This process removes the moisture from the leaves and tends to intensify their flavour. Several methods exist for drying bay leaves.

Bay leaves can be dried naturally, laid flat or in bunches, in the oven or a dehydrator

Natural drying in bunches

Cut several leafy branches and tie them together with raffia to form a bunch. Hang this bunch upside down in a dark, cool, and well-ventilated space, such as an attic or garage. After about two weeks, the leaves will be dry. Simply remove them from the branch.

Natural drying flat

Pick your bay leaves with a bit of stem attached.
Wash them thoroughly in clean water and pat dry with absorbent paper.
Spread the leaves on a rack or grid without overlapping.
Place the rack or grid in a dark, cool, and well-ventilated area.
Turn the leaves after a week of drying.
After about two weeks, the leaves will be dry. Remove the stems and store them in an airtight container. They can be used to flavour dishes for months.

Oven drying

If you don’t have a dark, cool, and well-ventilated space for natural drying, you can use your oven.

Preheat your oven to the lowest temperature, ideally 40°C, or leave the door slightly ajar.
Arrange the bay leaves on a tray, spaced apart to prevent overlapping.
Place the tray on the lowest rack and dry for 30 minutes.
Turn the leaves and return to the oven for 45 minutes.
Check if the leaves are brittle, indicating they are dry.
Turn off the oven and let the tray cool inside for another hour.
Once completely cooled, store in an airtight container.

If you have a dehydrator, you can also use it to dry bay leaves.

How to use bay leaves?

Bay leaves are a staple in bouquet garni but can also be used on their own to flavour marinades, soups, broths, sauces, stews, terrines, slow-cooked dishes like cassoulet, lentils with bacon, or ratatouille, pot-au-feu, baked potatoes, or parcels... Two to three leaves are enough.

You can also add a leaf to pasta or rice cooking water. Try placing one or two leaves in your bottle of olive oil or vinegar.

Bay leaves can also be consumed as a decoction: steep 3 leaves in a cup of boiling water to aid digestion and soothe coughs.

Which bay tree to choose?

For edible bay leaves, they must be harvested from a bay laurel, also known as sweet bay or Apollo’s laurel. The leaves of other laurels, such as cherry laurel or Portuguese laurel, are not edible and may even be toxic, like oleander.