To dry bay leaves, lay them flat in a single layer on a paper towel, not touching, and let them air dry for about 5 to 10 days; Oregon State University Extension says this keeps the leaves flat and green. You can also dry them in a very cool oven or a dehydrator at the general herb setting of 95-115°F. Make sure you are drying true bay laurel (Laurus nobilis): several look-alike plants are not safe to cook with. This guide covers identification, harvesting, drying and storage.
Culinary bay leaves come from bay laurel (Laurus nobilis), whose leaves Clemson Extension describes as thick, leathery and dark green, 2 to 4 inches long and 1 inch wide, with wavy margins. Oregon State says California bay (Umbellularia californica) is not the source of the bay leaves generally used in cooking. NC State Extension warns that Portugal laurel resembles bay laurel but its stems, leaves and seeds contain cyanide, and Oregon State says all parts of cherry laurel are toxic to people, pets and wildlife. If you are not certain what you have, do not cook with it.
When to Harvest
- Leaves can be harvested throughout the season as needed (Illinois Extension) and dried throughout the year (Clemson).
- The larger, older leaves tend to have the strongest and best flavor, according to Illinois Extension.
- Wisconsin Extension suggests harvesting in mid summer to maximize flavor.
Air Drying Flat (Best Color)
The National Center for Home Food Preservation says drying the leaves separately is especially nice for mint, sage or bay leaf: lay the leaves on a paper towel without allowing them to touch, and they dry flat and keep good color. Oregon State says air drying this way usually takes 5-10 days and works well for leaves such as bay, mint and sage.
Oven Drying
NCHFP lists drying in a very cool oven as another way to dry bay leaves flat. Use your oven’s lowest setting and check often.
Dehydrator
NCHFP and Oregon State give the general herb setting: preheat to 95-115°F. Spread the leaves in a single layer. See drying herbs in a dehydrator for more detail.
How to Tell They Are Dry
Oregon State says herbs are dry when they crumble easily between your fingers. Illinois Extension says to dry leaves before storing them in sealed containers.
Storage and Flavor
Oregon State recommends using dried herbs within six months to a year for best flavor. Wisconsin Extension notes that mature leaves can be used fresh, but when dried the oils are more concentrated. Store the leaves whole in an airtight container in a cool, dark place.
Using Bay Leaves Safely
University of Florida IFAS says the leaves can be dried and used as a flavoring in cooking, though they should not be eaten, so remove them before serving. NC State Extension notes that large ingestion of whole leaves can cause obstruction. The ASPCA lists bay laurel as toxic to dogs, cats and horses (eugenol and other essential oils), so keep dried leaves away from pets.
Quick Answers
How do you dry bay leaves?
Lay them flat on a paper towel without touching and air dry for 5 to 10 days, per Oregon State Extension. A cool oven or a dehydrator at 95-115°F also works.
Can you eat bay leaves?
No. University of Florida IFAS says the leaves should not be eaten. Use them for flavor and remove them before serving.
Are all bay leaves the same?
No. Culinary bay is bay laurel (Laurus nobilis). Look-alikes such as Portugal laurel and cherry laurel are toxic.
How long do dried bay leaves last?
Oregon State suggests using dried herbs within six months to a year for best flavor.
Where can I read about drying other herbs?
See how to dry herbs.
Sources
- National Center for Home Food Preservation: Drying herbs
- Oregon State University Extension: Drying herbs
- Illinois Extension: Bay laurel
- Clemson Cooperative Extension: Laurel
- University of Wisconsin Extension: Sweet bay (Laurus nobilis)
- University of Florida IFAS: Bay laurel
- NC State Extension Gardener: Laurus nobilis
- NC State Extension Gardener: Prunus lusitanica (Portugal laurel)
- Oregon State University: Umbellularia californica
- Oregon State University: Cherry laurel
- ASPCA: Bay laurel
