Bay leaves

[Maggiethecat]

This may not be strictly gardening…

Cut back my bay tree and tied up a number of branches, left to hang and dry out.

I think the plan was to keep leaves for cooking but weeks later, after sun, rain and wind they’re still hanging outside and looking very brown and dry 🙄

Will these be any good for cooking or is time to chuck?

No, throw those on the compost. You want to cut the leaves on a dry sunny morning. Brush them over to clean any dirt or insects off them. Hang them upside down in small bunches in a warm, dry, airy place out of direct sunlight, an airing cupboard type place, or I use the darker side of my kitchen, and leave until crispy dry but still green and scented, about 2 weeks at this time of year. Then keep in an airtight container. Also that's about 5 years worth, they keep best on the tree so I would pick a smaller amount next time. For an easier process they also freeze beautifully and you can just put a bag of fresh clean leaves straight into the freezer without needing to dry them first.

Right, will do! Loads more on the tree so will pick a small amount and dry as suggested.
Thanks!

While on the subject of fresh bay leaves, do you use the soft green bay leaves or the leaves that are green but much more "firm" for cooking?

I just take whichever leaves look nice and unaffected by pests.

I usually do that too, but have found sometimes that the younger, softer leaves almost "dissolve" if I'm just chucking a bay leaf into a stew or something boiling. So wondered if perhaps one is more fragrant or whatever than the other.

As I was curious, I just asked AI and got this response:

Pick from the Bottom: Harvest the older, lower leaves first. They have the highest concentration of essential oils and flavor.
Target Mature Leaves: Choose large, dark green leaves. Avoid the bright green, tender new growth at the branch tips, as these lack deep flavor. Select mature leaves that are firm and supple. Avoid leaves that easily snap or crumble to dust, as this indicates they have lost their natural, flavorful oils.
Fresh vs. Dried: Freshly picked leaves have a potent, sharp menthol/bitter flavor. It is often recommended to lay them out at room temperature for 24 to 48 hours to temper the bitterness and maximize the sweet herbal complexity before adding them to soups, stews, or braises.

I've never tempered my leaves for a day or more as I don't plan my cooking that far in advance! So perhaps I'm missing something from them. Does anyone else who has a fresh bay tree do that?

I don't. I like the fresh leaves best

Cutting my bay tree is one of life’s great pleasures! I hand shear it into beautiful ball. I feel like I am in some expensive spa it’s smells incredible. I will keep these bay leaf tips!
it looks amazing with its twisted trunk.

I've never tempered my leaves for a day or more as I don't plan my cooking that far in advance! So perhaps I'm missing something from them. Does anyone else who has a fresh bay tree do that?
Nah, I just pick them as I need them.
In fact, I don't understand why OP wants dried leaves: I pick as I need. even in the depths of winter.

You’re right!! I should just pick them as needed.

To be honest, I’ve had this tree since I moved in many years ago and only recently realised it’s bay 😂