The [bay leaf](https://www.masterclass.com/articles/how-to-cook-with-bay-leaves-17-recipe-ideas-using-bay-leaves) is a powerfully aromatic leaf used primarily for culinary purposes. Although there are multiple varieties of bay trees cultivated around the world today, the original bay leaf came from the bay laurel tree (*Laurus nobilis*) native to the Asian region of the Mediterranean. This form of bay leaf, which is also known as sweet bay and Grecian laurel, is still the herb typically used for infusing soups and sauces with an aromatic, subtle flavor. 

Bay leaves are not usually eaten; instead, they are used as a flavor enhancer. Bay leaves can be used in dried, crushed, and as fresh herbs, but are most commonly sold as dried whole leaves in the spice aisle of any grocery store.

Fresh bay leaves have a notably bitter taste and pungent aroma, but dried bay leaves take on more herbal notes reminiscent of thyme and oregano. Due to this flavor difference, bay leaves are best used in their dried form. You can dry fresh bay leaves in a variety of ways:

1. __Air dry:__ Arrange the bay leaves in a single layer on a baking sheet and cover with a paper towel. Place the tray in a dark and dry place out of direct sunlight, with plenty of ventilation. The bay leaves should dry in fourteen days. You can flip them after the first week to ensure they dry evenly. This method helps bay leaves preserve their natural essential oils.
2. __Dehydrator__: Arrange bay leaves in a single layer on the dehydrator tray. Place the tray into the food dehydrator. The bay leaves should be dried in one to four hours, depending on the level of humidity. Bay leaves are dehydrated when they are completely browned and stiff. If there are any green spots left, let the leaves dry for longer. 
3. __Oven__: Herbs need low temperature and air circulation to dry correctly. Preset your oven to its lowest temperature, ideally 200 degrees Fahrenheit, and arrange the bay leaves in a single layer on a baking sheet. Flip the bay leaves every twenty minutes to ensure even drying, and the bay leaves should be dried in an hour or two.
4. __Microwave oven__: Place the bay leaves in a single layer on the plate and microwave on high for thirty seconds. Flip the bay leaves, then microwave for another thirty seconds. Flip and microwave the bay leaves at thirty-second intervals until the bay leaves are dried, which can take two to three minutes.
When drying bay leaves, consider the following tips to ease the process:

1. __Choose suitable leaves__. You should harvest bay leaves from plants that are at least two years old. Harvest bay leaves during midsummer, when the plant’s oils are at their peak. Choose fresh bay leaves that are dark green and free of blemishes.
2. __Clean the bay leaves__. Make sure you rinse the bay leaves under running water to remove any dirt or dust, then pat them dry of excess moisture with paper towels before you dry them. 
3. __Properly store the bay leaves.__ Store dried bay leaves in an airtight container or a sealed plastic bag. The dried leaves will last up to a year.
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Dried bay leaves are typical in grocery stores, but you can also dry bay leaves at home. 

Dried bay leaves are typical in grocery stores, but you can also dry bay leaves at home. 

How to Dry Bay Leaves: 4 Methods for Drying Bay Leaves

The <a href='https://www.masterclass.com/articles/how-to-cook-with-bay-leaves-17-recipe-ideas-using-bay-leaves' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-with-bay-leaves-17-recipe-ideas-using-bay-leaves","linkCopy":"bay leaf","category":null}'>bay leaf</a> is a powerfully aromatic leaf used primarily for culinary purposes. Although there are multiple varieties of bay trees cultivated around the world today, the original bay leaf came from the bay laurel tree (Laurus nobilis) native to the Asian region of the Mediterranean. This form of bay leaf, which is also known as sweet bay and Grecian laurel, is still the herb typically used for infusing soups and sauces with an aromatic, subtle flavor. Bay leaves are not usually eaten; instead, they are used as a flavor enhancer. Bay leaves can be used in dried, crushed, and as fresh herbs, but are most commonly sold as dried whole leaves in the spice aisle of any grocery store.

What Are Bay Leaves?

Fresh bay leaves have a notably bitter taste and pungent aroma, but dried bay leaves take on more herbal notes reminiscent of thyme and oregano. Due to this flavor difference, bay leaves are best used in their dried form. You can dry fresh bay leaves in a variety of ways:<ol class="mc-m-4"><li class="mc-my-4"> 1. Air dry: Arrange the bay leaves in a single layer on a baking sheet and cover with a paper towel. Place the tray in a dark and dry place out of direct sunlight, with plenty of ventilation. The bay leaves should dry in fourteen days. You can flip them after the first week to ensure they dry evenly. This method helps bay leaves preserve their natural essential oils. </li><li class="mc-my-4"> 2. Dehydrator: Arrange bay leaves in a single layer on the dehydrator tray. Place the tray into the food dehydrator. The bay leaves should be dried in one to four hours, depending on the level of humidity. Bay leaves are dehydrated when they are completely browned and stiff. If there are any green spots left, let the leaves dry for longer. </li><li class="mc-my-4"> 3. Oven: Herbs need low temperature and air circulation to dry correctly. Preset your oven to its lowest temperature, ideally 200 degrees Fahrenheit, and arrange the bay leaves in a single layer on a baking sheet. Flip the bay leaves every twenty minutes to ensure even drying, and the bay leaves should be dried in an hour or two. </li><li class="mc-my-4"> 4. Microwave oven: Place the bay leaves in a single layer on the plate and microwave on high for thirty seconds. Flip the bay leaves, then microwave for another thirty seconds. Flip and microwave the bay leaves at thirty-second intervals until the bay leaves are dried, which can take two to three minutes. </li></ol>

4 Ways to Dry Bay Leaves

When drying bay leaves, consider the following tips to ease the process:<ol class="mc-m-4"><li class="mc-my-4"> 1. Choose suitable leaves. You should harvest bay leaves from plants that are at least two years old. Harvest bay leaves during midsummer, when the plant’s oils are at their peak. Choose fresh bay leaves that are dark green and free of blemishes. </li><li class="mc-my-4"> 2. Clean the bay leaves. Make sure you rinse the bay leaves under running water to remove any dirt or dust, then pat them dry of excess moisture with paper towels before you dry them. </li><li class="mc-my-4"> 3. Properly store the bay leaves. Store dried bay leaves in an airtight container or a sealed plastic bag. The dried leaves will last up to a year. </li></ol>

3 Tips for Drying Bay Leaves

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.

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Dried bay leaves are typical in grocery stores, but you can also dry bay leaves at home.

Dried bay leaves are typical in grocery stores, but you can also dry bay leaves at home. 
