How do i dry bay leaves?
Air drying is the easiest, most inexpensive method for preserving herbs. Moisture evaporates slowly and naturally during air drying, leaving the flavorful essential oils behind. Sturdy herbs such as sage, thyme, summer savory, dill, bay leaves, oregano, rosemary and marjoram are well suited for air-drying. The easiest way to air dry sturdy herbs is to tie the washed branches into small bundles (5-6 stems) and hang them upside down, in a warm (70-80°F), dry, well-ventilated area out of direct sunlight. Finding the right spot is sometimes difficult: basements are usually too damp; garages have car fumes. Attics or linen closets are often a good choice. Just make sure there is good air circulation so the herbs don’t get moldy. Let them hang until the moisture evaporates (generally 2-4 weeks). Herbs can be air-dried outdoors, but better color and flavor retention usually results from drying indoors (especially in the humid Midwest). The bunches can be placed in a paper bag, with holes cut
