How to dry bay leaf at home

Bay leaf is very popular among housewives. It is added to various dishes to give a specific taste. Most chefs get seasoning at the spice shop in their finished packaging. However, buyers do not know that collecting and drying bay leaves is a laborious work with many rules.

Laurel oil is famous for its beneficial properties. It is added to cosmetic products and antibacterial agents, such as soap. In the food industry, it is added to sauces, spice mixtures and other foods. Dried leaflets are often used to make soups — they add a subtle flavor. One leaf is enough for the dish to completely change its taste.

Some people prefer to dry their own lavrushka. Before this lesson, you need to understand the features and nuances of the case.

Harvesting

Leaf collection begins in early autumn. The main value of the bay leaf is the essential oils that accumulate most in the morning, which means that you need to collect seasoning at this time of day. Homogeneous, undamaged specimens are best suited. Tear off the leaves carefully so as not to spoil them. For harvesting, trees that are more than 3 years old are suitable. The larger the leaf, the stronger the aroma and taste of it.

Drying bay leaves at home

It is easy to determine the quality of dried leaf: it feels like thin cardboard by touch. Before drying, the color is dark green, after - closer to olive. When the bay leaf begins to crumble, break, becomes covered with a coating or becomes soft, it means that it has deteriorated and cannot be used in cooking. The surface of the leaves is monophonic, it should not be stained from prolonged exposure to sunlight. The smell should be pleasant, without harsh shades.

Lavrushka can be dried in the same ways as other herbs. However, there are several nuances that are important to consider during the procedure.

1. The room where the drying takes place directly must be isolated from extraneous odors, as bay leaves tend to absorb surrounding aromas. This may affect future odor and taste.
2. Before drying, all leaves are thoroughly rinsed in water. Lavrushka is laid out on a surface with good ventilation (for example, a net).
3. Sunlight should not fall on the leaves.
4. You should not save on the distribution area: all leaflets are lying without touching each other. Otherwise, they will settle, dampness will form, which will lead to decay of the foliage.
5. In this position, they are 12-15 days. During this period, they need to be turned 1 time so that the moisture evaporates evenly.

After drying, most herbs lose their essential oils, but lavrushka is an exception. The aroma remains as saturated. It is a common misconception that the presence of even a short branch on a leaf can dramatically change the taste. In fact, there is no difference.

To dry the bay leaf, you need a dark, well-ventilated room. An attic is well suited for this task. If it is absent, you can place a canvas with leaves in the shade of any of the rooms. However, it is important to consider that shadows change their location. It is necessary to move the lavrushka so that the sunlight does not burn it.

Alternative to the classic method

In an apartment without a lot of free space, you can also dry the bay leaf. The procedure will require an oven. The temperature should be 40-45 degrees. The whole process is distributed in stages:

1. Prepare a baking sheet, wash it and dry it.
2. Place bay leaves on the entire baking sheet so that they do not touch each other.
3. Leave them in the oven for 7-8 hours, but after 3-4 hours it is necessary to turn the leaves over to evenly distribute the drying.
4. For better airflow, it is best to leave the oven door slightly open.

This method requires special care. Leaves must not be allowed to burn. Throughout the process, it is necessary to adjust the temperature.

Modern technologies

Laurel leaves have been dried since antiquity. The method used by the housewives of that time has been tested for years. However, progress provides people with equipment that simplifies certain things and processes. Dehydrator is a technique for drying fruits, vegetables, herbs, etc. It evenly removes moisture from objects. It is also used to dry lavrushki:

1. Heat the device to a temperature of 35-45 degrees.
2. Rinse the leaves under cold water, place them on a towel or cloth and let them dry.
3. To fit in the dehydrator trays in 1 layer all the leaves for 2-4 hours.

Periodically check the condition of the parsley. It will not be superfluous to study the instructions for the equipment. There are described in detail the actions during drying.

Useful Tips

1. If fresh leaves are indicated in the recipe, and only dried ones are at hand, they can be used, but taking into account the fact that dry herbs have a stronger taste, so they need to be added in a lower dosage.
2. Store the lavrushka in an airtight material (container or bag with clasp).
3. Direct sunlight should not be allowed, the optimal storage temperature is 20-25 degrees.
4. Sunlight is not suitable for drying, because under it the leaves turn brown, become stained and burns, and a significant part of the essential oils is lost.
5. The folk method of drying bay leaves are the best. Not all housewives have special equipment.

Subject to storage conditions, bay leaves retain their properties for up to two years, but it is best to replenish stocks of lavrushki in a year. As a rule, this seasoning is not stored in housewives for a long time, since it is used in the preparation of many dishes.

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