Bay Leaf (Indian Tej Patta)

Bay Leaf (Indian Tej Patta)

Bay Leaf, known as Tej Patta in India, is a fragrant herb widely used in Indian cuisine to enhance the flavor of rice, curries, and stews. Unlike the Mediterranean bay leaf, Indian Tej Patta comes from the Cinnamomum tamala tree and has a distinct aroma that is somewhat reminiscent of cinnamon, cloves, and nutmeg combined. The leaves are olive green, elongated, and slightly leathery in texture.

Care Tips:

Light: Prefers full sun to partial shade. Grows best in bright light but can tolerate some filtered sunlight.

Water: Water regularly, keeping the soil moist but not soggy. Allow the top inch of soil to dry out between waterings.

Soil: Needs well-draining, fertile soil. A mix of garden soil with compost or organic matter works well.

Temperature: Thrives in warm climates between 65°F to 85°F (18°C to 29°C). Protect from frost and bring indoors during colder months if grown in pots.

Propagation: Can be propagated from cuttings or seeds, though it is slow-growing. Potted plants may take time to mature.

Uses: Widely used as a culinary spice in biryanis, dals, soups, and masalas. Fresh or dried leaves can be harvested and stored. Also used in traditional medicine for its digestive and anti-inflammatory properties.