Why bay leaves are used dried

Bay leaves can be used fresh, but in the kitchen and in trade the dried leaf is by far the most common form. The reasons have to do with both flavour and shelf life.

Flavour

Fresh bay leaf tastes harsher and more bitter. As the leaf loses its moisture during drying its aroma becomes more balanced, and the dried leaf gives a dish a softer, more consistent flavour.

Shelf life

A fresh leaf wilts within a few days. A properly dried leaf can be stored for a long time under suitable conditions, shipped to distant markets and used at the same quality all year round.

Why good drying matters

Drying is not only about removing water. To preserve the green colour and the volatile compounds of the leaf, drying has to happen under suitable conditions and for the right length of time. Conditions that are too harsh turn the leaf brown, while insufficient drying leads to moisture and mould in storage.

At Çatallar Defne we dry the leaf naturally, then sieve and hand-select it before packing.