To dry bay leaves (and most other herbs), rinse them well and let them thoroughly dry. Most can be “air-dried” at this stage by hanging in a dark, climate-controlled space until dry. They can be placed in a paper bag to hang, if there is no convenient dark place. In several days to a week (depending on the herb you are drying), they will be dry and brittle.
I am usually too impatient for this method, so I use the microwave. A word of caution: all microwaves are different! The times I use on my microwave may not work in yours, so start with a minute and test for “crunch”. If they are not totally dry, add another minute at a time until you find the right amount for your microwave. Any water left on the herb will “pop” and cause the leaf to “scar”. That’s not really important unless you are planning to use a whole leaf. But whole bay leaves will look like they are “poxed” if not completely free of water droplets.
To microwave bay leaves:
After letting the all the water evaporate, remove leaves from stems; place on a microwave-safe plate. Microwave on high for two – five minutes, depending on microwave.
Check for stiffness — finished bay leaves are brittle. Return to microwave if there is any suppleness. Each batch will require less time to cook as the microwave heats up.
Remember to go slow and check often. Let cool when dry and package in air-tight containers or sealed bags. These will last for years.
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