Indian Bay Leaf Or Tejpat

Conditions of Growth	It requires warn and moist climatic conditions like of Mediterranean area.
	It grows in rich soils and is also well drained.
Regions	It is usually found in Northern areas of India.
Production/ Trade	It is not grown in India for commercial purposes.

The India bay leaf in Hindi is known as Tejpata. It is known by different names like Malabar leaf, Malabathrum, Indian cassia or Indian bark. It belongs to the family of Lauraceae and it is native to China, Bhutan and India. The tree grows 20 m tall and the leaves are very aromatic which are used for medicinal and culinary purposes. It is also used extensively in the cuisines of India, China and Bhutan. The basic use of Tejpata is in the preparation of Biryani which is a Mughal cuisine of the northern part of India.

The Indian Bay Leaf is a three veined leaf and very popular in the Northern India. Romans used it in the form of perfumery and also for cooking. These were also known by folia leaves. But at present, the Indian bay leaves are very exclusively used as a spice in the Northern India kitchens.

The Tejpata comes from the Laurel tree variety which is a Mediterranean species that grows 70 feet in height. This tree can also be grown and propagated for indoor gardening. If the leaves are eaten raw, gives a sharp and bitter taste, so it is mixed with other spices and used to add flavor to the dishes. When they are dried, it gives herbal fragrance which smells like thyme and oregano. The eugenol oil is in it.

Indian Bay Leaf Production in India

The leaf is very famous in Southern Nepal’s Terai plains. In Terai, cooking is reflected from the cuisines of North India and the Indian Bay leaves add flavor to several dishes of that area mainly the areas of Janakpur and Mithila. The leaves are also in use in the bordering areas and the mountains of India’s North-Eastern part and Burma. They are also sold in fresh form very often.

It has its origin from Mediterranean and in grows well in the areas of California and Europe. The cultivation of Indian Bay leaves is mainly done in the Arabian, America and Europe countries. In India, it is not cultivated for commercial purpose and trading.

Methods of Growing Indian Bay Leaf

The trees are grown best in a moist and warm climate which is like that of the Mediterranean area. If the tree is planted outside then the temperature of the ground should not be below 25 degrees. But if they are grown inside then the climate should be under control as the sudden changes in temperature might destroy the plant.

The plant grows best in the soil which is rich in humus and is moist. Fertilizers can also be added to increase the richness of the soil. The trees of the Bay leaves require plenty of sunlight for better growth so proper care should be implemented if the tree is grown inside and the hot spots should be avoided near its plantation. The plant should not be fertilized if they are planted outside in the winter season. If the plant is planted inside then they should be waited until the spring time.

The plant should be propagated by taking the cutting of the stem of four to five inches. The time of summer end is the most appropriate time to propagate new plants. The stem cuttings should be given proper care to nurture and should be kept under humid conditions.

The harvesting of the Indian Bay leaves should be started after a span of some years. The leaves of the tree should be dried up before it is put in use as the fresh leaves of the plant tastes bitter. The best time to wait since the leaf is picked up is about 5 to 6 days. Largest leaves should be selected as the leaves will give stronger flavor if they are very old.

Indian Bay Leaf Growing States in India and Best Season

It grows well in the Himalayas southern slopes and the North east India Mountains. States like Uttar Pradesh, Bihar, Kerala and Karnataka are also Indian Bay Leaf growing states in India.

The best season is the onset of summer season which is during the months of April to June.

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