Pick mature bay leaves, best in summer in the morning. Dry them in a single layer out of sun, then store them whole.
Pick mature leaves, best in summer in the morning
| Factor | Recommended | Avoid |
|---|---|---|
| When | Any time of year; flavor is best in summer, in the morning | Do not strip a small plant of all its leaves |
| Which leaves | Large, dark, leathery leaves, from a plant about two years old | Do not pick the palest new tips if you want the strongest flavor |
| How much | Snip what you need; take from the inside so the outline stays full | Do not eat the whole leaf — it stays sharp and can catch in the throat |
bay laurel leaves can come off the tree whenever you cook, but they taste strongest in summer. Wait until the plant is about two years old. Choose large, dark, leathery leaves, and snip them in the morning. [1] [2] You can pick a few with your fingers, or snip a small shoot. Rinse and pat dry. Use them fresh, or dry them. Site and water live on How to Grow Bay Laurel.
- Wait until the plant is about two years old.
- In the morning, choose large, dark, undamaged leaves.
- Snip them with clean pruners, or take a short shoot from inside the plant.
- Rinse and pat dry. Do not swallow the whole leaf in a dish — pull it out before you serve.
When do I harvest bay leaves?
Any time, from a plant about two years old. Flavor is best in summer, from mature dark leaves, in the morning.
Dry them in a single layer, then store them whole
Spread the leaves in a single layer on a towel or a screen, out of direct sun, with air around them. They should be crisp in about one to two weeks. A dehydrator on its lowest setting, around 95 F, is faster. A hot oven scorches them. When they snap, cool them and jar them whole in a dark cupboard. Crush only when you cook. Whole leaves hold flavor about a year. [3] [4]
- Lay leaves in a single layer, not stacked, out of sun.
- Wait until they are crisp, about one to two weeks, or use a dehydrator on low.
- Jar them whole in a cool, dark cupboard.
- Crush just before you cook. Toss leaves that have lost their scent.
Should I dry bay leaves before I cook with them?
You can use them fresh. Dried leaves are the usual pantry form. Dry them in a single layer, then store them whole.
If dried leaves have no scent, they are spent: pick a new batch of dark summer leaves and dry them in a single layer.
FAQ
Are California bay leaves the same?
No. California bay is a different tree with a stronger, peppery leaf. Use Laurus nobilis for the usual kitchen bay.
Related guides
Recommended plants
References
- [1] Gardener's Path -
https://gardenerspath.com/plants/herbs/harvest-bay-leaves/ - [2] Gardener's Path -
https://gardenerspath.com/plants/herbs/bay-laurel/ - [3] Royal Horticultural Society -
https://www.rhs.org.uk/herbs/bay/grow-your-own - [4] NC State Extension -
https://plants.ces.ncsu.edu/plants/laurus-nobilis/
This note is part of Laurus Guides.
More harvest timing notes by plant live in Harvesting Guides.
Updated: Reviewed by Bosquelle Editors