Content
- Laurel drying - procedure and advantages
- The difference between fresh and dried bay leaves
- Corner laurel
- Laurel as a kitchen spice to dry properly
- Tips & Tricks
Laurel drying - procedure and advantages
Like many other spice and medicinal plants, laurel can be preserved very well by drying. The drying of the leaves but has a longer shelf life even more benefits.
The difference between fresh and dried bay leaves
Partially, the hobby cooks and gardeners persistently hold the court that fresh laurel leaves are poisonous. However, this is not correct unless it is a mix-up with the actual poisonous cherry laurel. But it is quite true that fresh bay leaves season a lot more than dried specimens. Since many bitter substances evaporate from the leaves during drying, dishes with fresh bay leaves are usually tastier spicy and slightly bitter. Although laurel leaves are by no means gifitg, they are usually not eaten anyway. Since the leaves have a very hard consistency even after cooking, soups and stews often spit them out before serving them.
Corner laurel
When harvesting laurel as a medicinal and spice plant, you should pay attention to a few things, such as:
In general, you should not cut rooted cuttings of laurel in the year after multiplication, if you do not want to disturb the plant health sensitive. In principle, leaves can be plucked all year round for fresh use in the kitchen, for the drying of larger quantities, but a harvest of branches in spring or autumn is recommended. Even with larger laurel hedges, you should never make the shape cut with an electric hedge trimmer, because otherwise can result from the middle severed leaves ugly browning on the hedge.
Laurel as a kitchen spice to dry properly
Dried laurel leaves retain their taste intensity for about one to two years when properly stored. For this you pick the young shoots from the laurel bushes and hang them in the form of small bundles upside down in a well-ventilated place. A regular shaking or moving the laurel bundles ensures uniform drying without sticky leaves and mold.
Tips & Tricks
Fresh and dried laurel leaves should always be slightly torn when cooking, because they can deliver their aroma better to the various foods.