When to harvest bay leaves

The Bay leaf tree is also called the Bay laurel or Sweet bay leaf (Laurus nobilis) is a Mediterranean tree whose leaves are used as a herb in cooking. 

So, the question arises...when should Bay leaves be harvested for best flavor?

There are differences of opinion on the response to this question but in general Bay leaves can be harvested year round (as an evergreen tree it has leaves 12 months of the year).  The flavor that the leaves can produce however grows gradually more intense with time as the leaf matures until they begin to dry up prior to falling off the tree.

There are some that hold that Bay leaves have a more intense fragrance just before the tree flowers.  I´m not aware of there being any relationship between the leaf fragrance and the flowering period of the tree.

The leaves are best used in cooking after having been properly dried for at least a few days.  One way to dry the leaves is to hang a branch upside down in a dry location for a week or so.  The leaves can then by removed from the branch and placed in a container or can be left hanging until needed.  The flavor of the leaves left out in the open will gradually fade over time.

Another key fact in the use of Bay leaves is that although they give a nice flavor to a dish the leaf itself is not eaten.  This is why the leaves are often left whole...it is easier to remove them.  A crushed leaf will give more taste but is very difficult to remove.

Bushman´s poison - Acokanthera oblongifolia

The "Bushman´s poison" or "Wintersweet" as it is also known is a shrub or small tree native to Southern Africa.  It is the source of a poison that is used on bushmen´s arrow tips and is highly toxic to both animals and humans.  The fruits of this dangerous plant contain estrofantina-G and can be fatal is ingested (especially when they are green).  When I first saw this bush I thought that it might be some sort of olive by the looks of the fruits. 

Greek Strawberry tree - Arbutus andrachne

 The Greek Strawberry tree (species name: Arbutus andrachne) is a small tree in the Arbutus genus that is native to Greece.  This tree is known to hybridize naturally with the Strawberry tree (Arbutus unedo) which results in the hybrid Strawberry tree Arbutus x andrachnoides. Like the Strawberry tree the fruits of this tree (shrub) species are edible.

 bee pollinating cluster of flowers

 small tree

 bark

Leaves

Spanish Olive Oil

Spain is the world´s top producer and exporter of Olive Oil with about 45% of the global market.  This comes to about 1,400 Metric tonnes of Olive Oil per year, a figure that has increased quite a bit in the last ten years.  Among the countries that Spain exports to is Italy which is a bit strange considering that it is also an Olive Oil producing and exporting country.  The reason, I believe, is that Italy does not produce enough to meet its exportation demand and has to import Spanish Olive Oil which is then packaged in Italy and exported.  Italy produces about half the quantity of Olive Oil as Spain but in many areas of the United States at least is more well known.

"Interprofesional del aceite de oliva"  is a non-profit org. that is focused on promoting the use of Spanish olive oil.

The following is a list of Spanish Olive oil varieties, where they are grown and their characteristics..

• ARBEQUINA - originally from Arbeca, Lérida but now is grown in Cataluña, Zaragoza, Teruel and Huesca. This variety makes a high quality grade of oil.
• CORNICABRA - grown in Castilla.  This variety is very resistant to cold weather and to droughts. Its oil is known for a fruity, aromatic flavor and low bitterness.
• FARGA - grown in Tarragona, Valencia, Castellón and Teruel.  This variety is known for high level of oil production, a good quality oil although with a difficult extraction.
• MORRUT - grown in Tarragona and Castellón. This variety is not very high quality and is not known for regular or high levels of oil production.
• PICUAL - grown in the province of Jaén, this is the most important variety of Olive in Spain.  It accounts for about 50% of all Olive trees in Spain. Known for high level of oil production with a good quality product.
• PICUDO - grown in Cordoba, Jaén, Granada and Málaga.  This variety is emblematic of Cordoba.  Its production is varied from year to year but tends to have a high productivity.  It is prized for its unique characteristics.
• VERDIAL DE BADAJOZ - grown in Badajoz, Extremadura.  A medium production level that is variable from year to year.  The oil is quite fruity with a fairly strong bitter taste.
• CORNEZUELO - grown in the middle of the Iberian peninsula, most notably in the region of Toledo.  Constant level of production but not too high.  Known as quality, light oil. This variety is also used to produce table olives.
• HOJIBLANCA - grown in the Andalucian provinces of Sevilla, Córdoba and Málaga.  Accounts for 16% of the Olive trees in Andalucia.  The olives of this variety weigh from 1.5-4 grams and have about  22% production rate. This variety is also used to produce table olives.
• NEGRAL - grown in Aragón, Navarra and Jaén.  Along the banks of the Ebro river this olive variety occupies 50% of the fertile land.  Has a high level of production of high quality oil.  This variety is also used to produce table olives.