How to Store Bay Leaves in Bulk: Best Practices for Importers

Tuna TAS
Mar 17
1 min read

Storage is Key to Quality

Whether you're importing bay leaves in bulk for industrial use or food processing, proper storage can make the difference between premium herbs and degraded product. From harvest to delivery, bay leaves must be handled with care to preserve their aroma, oil content, and color.

Factors That Affect Bulk Bay Leaves in Bulk Shelf Life

Several environmental and handling conditions can impact bay leaves during storage:

Humidity – Leads to mold and fermentation
Heat – Causes essential oil evaporation and color fading
Light Exposure – Degrades chlorophyll and aroma compounds
Airflow – Needed for ventilation, but not direct wind

Maintaining a cool, dry, and dark environment is essential for storage warehouses and distributor facilities.

Packaging Matters – Options for Long-Term Storage

Choose packaging based on your warehouse conditions and product grade:

Pressed Bales (25–50 kg) – Compact, ideal for large volume storage
Carton Boxes – Best for hand-selected, premium leaves
Kraft Bags with Inner Liners – Breathable yet protected
Vacuum-Packed Bags – For controlled humidity and long-distance shipping

Each method should be palletized and kept off direct contact with warehouse floors.

Shelf Life & Rotation Tips for Importers

Ideal shelf life: 18–24 months when properly stored
Use FIFO rotation (First In, First Out) to ensure oldest inventory moves first
Monitor moisture levels periodically to avoid spoilage
Avoid repackaging unless done in food-grade, sealed environments