Bay leaf is one of the most widely used spices in the world, highly fragrant and rich in essential oils. There is hardly anyone who does not use it in at least one of their delicious dishes - stews, soups or hot marinades.
The plant is a shrub or tree, which can reach large sizes, so it is planted in the garden and not in pots. The leaves of the fragrant bay leaf are hard, dark green and shiny. They are not consumed fresh, but dried.
To pick bay leaves, it is best to choose a shrub or tree, which is at least two years old.
The most favorable period for the collection of leaves is late spring or summer and in the morning the concentration of aromas and essential oils is the richest. Tear off only larger leaves with a healthy appearance, without spots. You can also tear whole twigs and the difference in the drying will not be much.
It is best to rinse bay leaves with water and dry them, so that there is no dust or dirt on them.
If you want to dry them, spread them apart on a clean, dry surface. The room should be ventilated, cool and free from direct sunlight. If it is completely dark, it's even better, because the aromas and qualities of the herb remain even more intense.
Drying of bay leaf takes 2 weeks, by turning two or three times during this period to dry evenly.
They are ready when they lose their vibrant green color and become pale green or brownish.
Check that all bay leaves are dry and brittle and if they have stalks, they break off.
When drying whole twigs, the duration of the process is identical, but in this case the twigs are tied in a bundle of 4-5 and hung again in a dark and ventilated room.
There are also faster options for drying the aromatic spice and they are in an ordinary oven at a low temperature, not exceeding 43°C, as the bay leaf would lose much of its unique aroma.
In about an hour and a half to two hours drying in the oven (maybe in an open door) the leaves will become dry and brittle, but you must then leave them to cool completely.
And here the rule is for them to be at a distance from each other and in no case in a thick layer or piles.
Once you have dried the bay leaves, store them in a dark and cool place in a tightly closed airtight container or plastic bag.
Up to 1 year, this spice retains its strong aromatic properties, but even after that it is usable, although it is not as strong anymore. Just one leaf of it is enough to add character and taste to a whole dish.
Have a look at: bay leaf decoction and how to make bay leaf tea.
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