Bay (Laurus nobilis), also known as bay laurel or the bay tree, is an evergreen shrub with aromatic leaves, known as bay leaves. Laurus nobilis one of the oldest shrubs in cultivation, introduced to British gardens in from as early as 1650. It’s an essential foliage plant for herb gardens – bay leaves can be used in a variety of dishes, including soups and stews and even ice cream, and are the main ingredient in a ‘bouquet garni’. They can be dried for storing or used fresh.
Bay is slow-growing and, while a plant will eventually become a tree up to 8m tall, it will take many years to do this and can be clipped to keep it at the desired size. Bay trees are traditionally trained and clipped as topiary, and bring a touch of formality to the garden. Laurus nobilis is often sold as a standard lollipop tree or shaped into a cone, or with plaited or spiral stems, and can be used as an alternative to yew or box topiary – especially useful as box is now affected by box tree caterpillar and box blight. Bay grows extremely well in pots and standard plants look particularly good either side of a front door, creating a formal, year-round display.
Bay is a dioecious plant, which means it has male and female flowers on separate plants. Male and female plants are not identified in garden centres, as most gardeners grow them only for their foliage. The flowers are insignificant and the berries are inedible.
Bay laurel is sometimes confused with cherry laurel (Prunus laurocerasus) and Portuguese laurel (Prunus lusitanica). These evergreen shrubs are mostly used as hedging and all parts of the plants are poisonous.
The bay plant, also known as the bay laurel or sweet bay, is an aromatic herb that has been used in cooking for centuries. With its rich, complex flavor, bay leaves are a versatile ingredient that can elevate soups, stews, marinades, and more. While the dried leaves can be purchased, harvesting bay leaves from your own plant is simple and rewarding With the right timing and techniques, you’ll have a bountiful supply of fragrant bay leaves to use in your homemade dishes
When is the Best Time to Harvest Bay Leaves?
Timing is an important factor when harvesting bay leaves The leaves have the strongest flavor and highest concentration of essential oils during the plant’s active growth period in spring and summer Leaves harvested at this time will have a more intense aroma and taste compared to leaves harvested during dormancy, Here are some tips on determining optimal harvest time
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Wait until the plant is at least 2-3 years old before harvesting. Young plants will not produce leaves with as much flavor.
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Look for signs of new growth on the plant, such as fresh, light green leaves and new stems. This indicates the plant is actively growing.
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Harvest in early to mid-summer when leaves are fully mature.
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Avoid harvesting during winter dormancy or right before a frost, when leaves will be more dull in color.
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In hot climates, morning harvesting is best as essential oil content declines throughout the day.
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Harvest leaves as needed throughout the growing season. Avoid overharvesting, which can stunt plant growth.
Techniques for Effective Bay Leaf Harvesting
Proper harvesting technique is also important for maintaining plant health and maximizing the quantity and quality of your yield. Follow these tips:
Select the Right Leaves
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Choose large, healthy leaves with good color and no blemishes or discoloration.
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Avoid harvesting leaves from the lower portion of stems, as they tend to be less flavorful.
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Pick leaves that snap off easily at the stem when lightly pulled. This indicates maturity.
Use Sharp, Clean Pruning Tools
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Use bypass pruners, scissors, or shears that are specifically for harvesting herbs.
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Wipe tools with alcohol between plants to prevent disease spread.
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Make cuts just above leaf nodes on stems. Avoid stubbing.
Cut Carefully to Avoid Damage
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Remove leaves individually versus stripping all leaves off a stem at once.
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Make cuts at a 45 degree angle to allow for water runoff.
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Leave some leaves behind to allow for continued growth.
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Avoid damaging stems and branches.
Dry Promptly and Thoroughly
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Dry leaves quickly in a warm, shaded area to prevent mold growth.
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Place leaves in single layers on dehydrator trays or mesh screens.
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Allow 7-10 days for leaves to fully dry until brittle when crushed.
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Check for hidden moisture pockets by bending leaves. They should snap cleanly.
FAQs on Harvesting Bay Leaves
How often can I harvest leaves from my bay plant?
Bay is a slow growing plant, so avoid over harvesting. Cutting leaves just twice a year is generally sufficient for a healthy, mature plant. Monitor growth and only harvest amounts that allow sustained production.
Can I harvest leaves from a young bay plant?
It’s best to wait until a bay plant is 2-3 years old before taking any cuttings. Young plants need time to establish growth. Trying to harvest too early can stunt development.
Is there any harm in picking a few fresh bay leaves to use right away?
Occasionally harvesting a small number of fresh leaves for immediate use won’t harm the plant. However, fresh leaves have a more bitter, astringent taste versus dried. Drying helps mellow flavor.
How do I know if my harvested bay leaves are dried properly for storage?
Brittle, dried leaves that snap cleanly rather than bending are ready for storage. If any moisture pockets or soft spots remain, they can promote mold growth during storage.
How long will dried bay leaves last?
Bay leaves will keep for 9-12 months in a cool, dark place when stored in airtight glass jars or sealed bags. Label with the harvest date and check periodically for signs of moisture, odor, or bugs.
Enjoy an Abundant Bay Leaf Harvest
With the right timing during the growing season and careful harvesting techniques, it’s easy to reap and preserve flavorful, aromatic bay leaves from your own bay plant. Pay attention to signs of leaf maturity, selectively harvest the best leaves, promptly dry, and store properly. In no time, you’ll have a bountiful supply of homegrown bay leaves to elevate your favorite recipes. Happy harvesting!
How to grow bay (Laurus nobilis)
Bay is slightly tender when young and benefits from shelter and protection in winter. Grow Laurus nobilis in fertile, well-drained soil in full sun, ideally near a south- or west-facing wall, which will provide additional shelter from cold winds and frost.
How to grow bay in pot In cooler regions, consider growing in a pot which you can move indoors in autumn. Grow bay in a sheltered spot in moist but well-drained soil. Prune in summer and cut back hard to rejuvenate old plants in spring. Bay leaves can be harvested at any time of year – use immediately or dry before storing.
How to plant bay
Improve garden soil before planting by digging in compost and grit, if your soil is heavy. If planting clipped standard bays as a formal statement, ensure they’re standing straight before firming the soil around the root ball. Water in well and continue to water regularly for a couple of weeks after planting, to help it settle in well.
If growing in a pot, plant your bay in tree and shrub compost or in a soil-based compost, such as John Innes No. 2, with some additional grit added for drainage. Be sure to use a pot that has drainage holes in the bottom, and add crocks at the base; you could also stand the pot on pot feet.