How to store bay leaves at home

So that spices do not lose their unique healing and taste-aromatic properties, you need to be able to store them correctly. Bay leaf is not only distinguished by its spicy essential aroma, which arouses appetite, but also is of great value to the body. How to save all the useful properties of the laurel will be described below.

How to dry bay leaves yourself

Laurel trees and bushes is a southern Mediterranean plant. Laurel belongs to the evergreen, its leaves are rich in essential oils and beneficial components. They are recruited all summer and autumn and only in winter become truly healing and rich. Collect bay leaf from late November to mid-February. Usually detached individual leaves or whole branches. The fruits of laurel are also harvested for preparations and potions.

So that the bay leaves do not deteriorate, they must be dried. Do this in fine weather outdoors or in the oven. To do this, the oven or electric dryer is heated to 40 degrees and spread leaves on a baking sheet, leaving the door ajar for air circulation. The whole process will take several hours. The leaves need to be stirred and turned to dry on both sides.

Sprigs are usually dried in the air in a well-ventilated room or outdoors. To dry the naturally separated leaves, they are siphoned off on gauze or paper and mixed periodically. The thinner the leaves, the faster they dry.

Before you start drying the leaves of laurel, be sure to rinse them in cool water and sort out: leaves with defects must be removed. Fruits can be dried simultaneously with leaves and shoots.

How to choose a bay leaf in a store

If you buy bay leaf from herbalists, pay attention to its quality characteristics:

1. The color of the raw leaves is dark green, cool, the sheets are painted evenly. Dry leaves have a cool grayish-olive color. If the leaves are brown or yellowish - they are already old, such a seasoning will be less useful and fragrant.
2. The surface should be smooth on top, and roughness is allowed on the bottom of the sheet. It is advisable to avoid damage and recesses on the surface of the leaves.
3. The condition. As already mentioned, the leaves should not crumble, the dry sheet should be brittle, and fresh - elastic.
4. A good bay leaf has a pronounced ethereal aroma. On fresh leaves, it is slightly bitter, while on dry leaves it has a spicy hue. If you rub the leaf between the fingers, a little oil and smell should remain on the skin.

When buying a packaged product, you need to consider the following nuances:

1. According to GOST, the sheet must be packaged no later than 9 months after collection. The shelf life of a sealed sheet is 1 year. Pay attention to the dates indicated on the packaging.
2. Foil packaging (often covered with a paper or plastic layer) is more reliable than polyethylene and preserves the palatability of the sheet better. It is better to refuse paper packaging - in this case, it is highly likely that the seasoning absorbed foreign odors and moisture.
3. Carefully probe the bag to make sure the leaves are intact.
4. It is better to refuse to buy ground bay leaf, such a spice could be made from low-quality second-class raw materials, moreover, the crushed leaf quickly loses its flavor.If you need ground laurel, buy whole leaflets or chop them at home in a coffee grinder or pepper shaker.
5. The packaging must not be damaged.

How to store bay leaf

The use of canvas or paper bags should be abandoned, otherwise the seasoning will quickly expire and may absorb foreign kitchen odors.

An expired sheet is best avoided. Of course, it will not cause harm, but it can bitter and spoil the taste of dishes.

To disinfect a room, the laurel, on the contrary, is left in the open, leaves can even be crushed. Such a tool will help scare away insects, clean the air and eliminate unpleasant odors.

Video: health benefits of bay leaf