Like many other aromatic and medicinal plants, laurel can be preserved very well by drying. Drying the leaves has other advantages in addition to a longer shelf life.

The difference between fresh and dried bay leaves

In some cases, hobby cooks and gardeners persistently say that fresh bay leaves are poisonous. However, this is not correct, unless it is a matter of confusion with the cherry laurel, which is actually poisonous when eaten. However, it is definitely the case that fresh bay leaves are a lot more flavorful than dried ones. Since many bitter substances evaporate from the leaves when they dry, dishes with fresh bay leaves are usually spicier and slightly more bitter in taste. Even if bay leaves are by no means toxic, they are usually not eaten. Since the leaves have a very hard consistency even after cooking, they are often fished out of soups and stews before serving.

Properly cut the laurel

When harvesting laurel as a medicinal and aromatic plant, you should pay attention to a few things, for example:

  • the right time
  • the type of cut
  • quick and proper drying

In general, you should not cut rooted laurel cuttings in the year after propagation if you do not want to seriously disturb the health of the plants. In principle, leaves can be plucked off all year round for fresh use in the kitchen, but harvesting twigs in spring or autumn is recommended for drying larger quantities. Even with larger laurel hedges, you should never make the topiary with an electric hedge trimmer (€24.99), as otherwise the leaves cut through the middle can result in ugly brown discolouration on the hedge.

Properly dry bay leaves as a kitchen spice

If stored properly, dried bay leaves retain their flavor intensity for about one to two years. To do this, pick the young shoots from the laurel bushes and hang them upside down in small bundles in a well-ventilated place. Regularly shaking or moving the bunch of laurels ensures that they dry evenly without sticky leaves and mold growth.

tips and tricks

Fresh and dried bay leaves should always be lightly torn when cooking, because this way they can better release their aroma to the various foods.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

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Trees