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13.07.2024 - 12:27 / gardenerspath.com / Kristine Lofgren
When and How to Harvest Bay Leaves
Despite what the haters say about bay leaves (Laurus nobilis) having little to no impact on the flavor of the recipes they’re used in, this classic cooking herb plays an important role in developing layered flavor.
I think those who can’t taste the impact are just using old, flavorless leaves that have been sitting in the cupboard too long.
Bay leaves are used whole in cooking because they can be too pungent when crushed or broken.
Go ahead, snap one in half and take a whiff. Imagine that herbaceous eucalyptus scent overpowering your dish. Bay is meant to add subtle flavor. It shouldn’t shout.
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The most pungent flavor comes from when you use freshly harvested foliage.
They lose their flavor the longer they sit in storage – hence the complaints about adding no flavor – so having access to fresh ones is a treat and the best way to experience what this herb truly offers.
In our guide to growing bay laurel, we discuss how to cultivate these trees in your garden.
If you have your own supply that you want to harvest and use, but you’re not sure how to go about it, this guide can help.
We’ll discuss the following to bring out the best in your bay:
Before you can start plucking the leaves and using them, you have to know when to start working. Let’s cover that, first.
When to HarvestIf you plan to use the bay leaves fresh, you can harvest any time. Otherwise, you can dry small batches throughout the year and use them right away.
How many you can take at once depends on how large your plant is. You never want to harvest more than 10 percent of the foliage at any one time.
If you
Happy Friday GPODers!
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