How to Harvest Bay Leaves

An olive-green and pungent herb, the leaf of the sweet bay plant (Laurus nobilis) is an ancient seasoning herb that has a prominent role in Greek mythology as well as in modern-day kitchen gardens. This hardy perennial shrub is an all-season plant that moves from the fall garden to the winter windowsill without trauma when kept small, in a sturdy pot or container. Bay leaves lose much of their potency within a week or two of harvest, so keep your little bay shrub near your kitchen to give you easy access when you need a leaf or two to drop into the pot.

Scissors or shears
Twine

Instructions

- 1
  Wait for a sunny morning after the dew has dried, when your plant is in an outdoor garden or in a container on a deck or balcony. Wet bay leaves are fine when they go right into a recipe, but can become moldy if stored while damp.
- 2
  Clip older bay leaves first. These leaves are typically larger, more pungent and found near the bottom of a plant's woody stem. Use a sharp scissors or shears, or your fingertips, to sever the leaves.
- 3
  Use fresh bay leaves immediately after harvest for more pungency. When harvesting a large number of leaves at one time for drying and storing, collect whole stems with leaves intact.
- 4
  Bundle the bay leaf stems into bouquets tied at the woody base with twine. Hang the bunches with the stem ends up in a dry, warm and well-ventilated area, such as an attic, hall closet or a corner in the kitchen.
- 5
  Keep the drying bay leaf bunches away from humidity and direct sunlight. Store harvested, dried bay leaves in airtight containers.

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