The warmth-loving real laurel should not be confused with the so-called cherry laurel, as its leaves are poisonous. Bay leaves from Laurus nobilis, on the other hand, can be used in many ways as a seasoning and medicinal product.

The right time to harvest laurel

If you multiply laurel offshoots from cuttings or seeds for your own use, you should not harvest any leaves from the newly planted laurel bushes in the first year. If you allow the young plants to develop unhindered with a balanced supply of nutrients, then you can expect good drying yields from them in the second year. For best aroma and drying results, cut individual leaves or bunches of twigs in spring or autumn.

Harvest and store the laurel properly

In mild climates, it is also possible in Central Europe to overwinter the laurel (Laurus nobilis) outdoors. However, electric hedge trimmers (€77.00) should not be used when cutting entire laurel hedges, since cut laurel leaves on the plants turn unsightly brown and pose a risk of disease. The leaves of the laurel are usually plucked by hand or cut into branches and bunched up in bouquets and hung upside down to dry. If the bay leaves are sufficiently dry after about one to two weeks in a well-ventilated place, they can be filled into a spice jar as whole leaves. If stored properly, they retain their full aroma for about one to two years.

The use of bay leaves in the kitchen

The use of laurel as a spice and medicinal plant has a tradition that goes back to ancient times. Today, many recipes are refined with bay leaves:

  • soup broth
  • game dishes
  • pasta sauces
  • kebab skewers
  • lamb meat
  • beef casserole

In many recipes, the bay leaves are only added during the cooking process to transfer the flavor and then removed before consumption.

tips and tricks

You can also use bay leaves fresh, but then you have to be much more careful with the dosage than when using dried bay leaves.

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