Content
- Correctly harvest laurel from our own vineyard
- The right time for the harvest of laurel
- Harvest the laurel properly and keep it
- The use of laurel in the kitchen
- Tips & Tricks
Correctly harvest laurel from our own vineyard
The heat-loving real laurel should not be confused with the so-called cherry laurel, as its leaves are poisonous. Laurel leaves of Laurus nobilis, on the other hand, can be widely used as seasonings and remedies.
The right time for the harvest of laurel
If you multiply offshoots of laurel from cuttings or seeds for your own use, then you should not harvest any leaves from the newly planted laurel bushes in the first year. First, allow the young plants to develop freely with balanced nutrient supply, and then you will be able to expect good yields for their drying in the second year. The best flavor and drying result is achieved by cutting single leaves or whole bunches of twigs in spring or autumn.
Harvest the laurel properly and keep it
In mild locations, it is also possible in Central Europe to overwinter the Real Laurel (Laurus nobilis) in the field. However, no electric hedge trimmer should be used even when cutting whole laurel hedges, as the laurel leaves on the plants become unattractive brown and pose a risk of disease. The leaves of the laurel are usually plucked by hand or cut as twigs and bundled to bouquets hanging upside down to dry. If the laurel leaves are sufficiently dry after about one to two weeks in a well-ventilated place, they can be filled as whole leaves in a spice jar. When properly stored they retain their full aroma for about one to two years.
The use of laurel in the kitchen
The use as a spice and medicinal plant in the laurel has a tradition dating back to antiquity. Today, many recipes are refined with bay leaves:
In many recipes, the laurel leaves are added to the transition of the aroma only during the cooking process and then removed before consumption.
Tips & Tricks
You can also use bay leaves directly fresh, but you must then be much more careful with the dosage than with the use of dried bay leaves.