Drying bay leaves

Fresh bay leaves can be dried on a tray, in the oven or in a food dehydrator. Drying the leaves slowly at a low temperature preserves their aroma, flavour and colour as well as possible.

Servings: not applicable
Preparation: 10 minutes
Cooking time: approximately 7–14 days, 2–4 hours or 4–8 hours
Total time: approximately 7–14 days and 10 minutes, 2–4 hours and 10 minutes or 4–8 hours and 10 minutes

Ingredients

• 25–30 fresh bay leaves, preferably from true bay laurel (Laurus nobilis)

You will also need

• Kitchen paper or a clean tea towel
• Baking tray, dish or large plate
• Baking paper
• Optional: an oven
• Optional: a food dehydrator
• Clean, airtight jar

Preparation

1. Check the bay leaves
   Check the bay leaves and discard any damaged, discoloured or affected leaves.
2. Clean the bay leaves
   Gently wipe clean leaves with a dry cloth. Briefly rinse heavily soiled leaves under cold water.
3. Pat the bay leaves dry
   Pat the leaves thoroughly dry. There should be no visible moisture left on them before you start drying them.
4. Leave the bay leaves whole
   Leave the leaves whole and do not remove the stems. Whole leaves retain their aroma longer than crumbled leaves.

Method

Method 1: dry on a tray

1. Line the tray
   Line a baking tray, dish or large plate with kitchen paper or a clean tea towel.
2. Arrange the bay leaves
   Arrange the bay leaves in a single layer. Make sure they overlap as little as possible.
3. Set the tray aside
   Place the tray in a dry, warm and well-ventilated area, away from direct sunlight.
4. Turn the bay leaves
   Turn the leaves once a day. Replace the kitchen paper when it feels damp.
5. Air-dry the bay leaves
   Leave the leaves to dry for 7–14 days, depending on the temperature and humidity.
6. Check whether the leaves are dry
   The leaves are sufficiently dry when they feel dry and brittle and the central vein snaps when bent.

Method 2: dry in the oven

1. Preheat the oven
   Preheat the oven to 50°C, preferably using the fan setting.
2. Prepare the baking tray
   Line a baking tray with baking paper and arrange the leaves in a single layer.
3. Place the baking tray in the oven
   Place the baking tray in the centre of the oven.
4. Keep the oven door ajar
   Leave the oven door slightly open so that the moisture can escape. If necessary, wedge a wooden spoon between the door and the oven.
5. Dry the bay leaves in the oven
   Dry the leaves for 2–4 hours. Turn them every hour and check regularly to make sure they do not turn brown.
6. Remove the bay leaves from the oven
   Remove the leaves from the oven as soon as they are dry and brittle and the central vein snaps easily.

Method 3: dry in a food dehydrator

1. Arrange the bay leaves on the dehydrator trays
   Arrange the bay leaves in a single layer on the trays of the food dehydrator.
2. Set the food dehydrator
   Set the food dehydrator to 40–45°C.
3. Dry the bay leaves in the food dehydrator
   Dry the leaves for 4–8 hours. Swap the trays around halfway through if necessary.
4. Check the dried leaves
   Check them regularly after 4 hours. The leaves are ready when they are completely dry and brittle and no longer feel flexible.

Cooling and storage

1. Leave the bay leaves to cool
   Leave the dried bay leaves to cool completely before storing them.
2. Place the bay leaves in a jar
   Place the leaves whole in a clean, dry, airtight jar.
3. Store the bay leaves
   Store the jar in a dark, dry and cool place.
4. Use the dried bay leaves
   Preferably use the dried bay leaves within one year. Lightly crush the leaf just before use to release its aroma.

Good to know

Only use leaves from true bay laurel, Laurus nobilis. Other plants commonly referred to as laurel, such as cherry laurel, are not suitable for consumption.

If condensation forms in the jar after storage, the leaves are not yet completely dry. Dry them again before storing them for an extended period.