Most of us buy those leaves in a packet, and by the time they reach the kitchen, they’ve lost some of their punch. Drop a tej patta into hot oil, and the whole kitchen smells like dal, pulao or biryani is on its way. Growing your own is a lovely alternative, and it’s easier than you might expect. Tej patta comes from a sturdy, glossy evergreen tree that can live happily in a large pot on a sunny balcony or terrace. It does grow slowly, so patience is part of the deal, but the reward is a plant that gives you fresh, fragrant leaves for years. Here’s how to start.
Wait until the plant is well established and has plenty of healthy leaves before you start picking, then take just a few mature leaves at a time so that it can keep growing. Tej patta loves warmth and does best with about four to six hours of sunlight a day, which also gives the leaves a stronger flavour. Keep it in a sunny balcony or terrace spot, but give it some shade in the harshest afternoon heat. For watering, wait until the top inch or two of the soil feels dry, then water thoroughly. Don’t let it dry out completely, and don’t leave it standing in water. You’ll need less water in the monsoon and winter. Since it’s slow-growing, tej patta doesn’t need a lot of fuss. Feed it compost or a balanced fertiliser every four to six weeks during the growing season. Prune lightly once a year, or when it outgrows its space, to keep it bushy and manageable. Every two to three years, or when roots start poking out of the drainage holes, move it to a pot one size bigger. It doesn’t like frost, so in cold regions, bring it indoors for winter. Be patient with this one. Use them fresh, or dry them in the shade for a few days to intensify the aroma. Drop one into your dal, pulao, biryani or curry. And remember that the leaf is meant to flavour the dish, so take it out before eating. This article is intended for general informational purposes only. Buy your plant from a reputable nursery and confirm that it is actually Indian bay leaf (Cinnamomum tamala) before cooking with it, since some other laurel-type plants are toxic. Growth rate and results vary with climate, pot size and care, so consult a local nursery for advice suited to your area.
First, a little botany. Tej patta is Cinnamomum tamala, also called Indian bay leaf. It’s different from the Mediterranean bay laurel used in Western cooking. Its leaves are longer and wider, olive green, with three veins running down the length. The easiest way to begin is with a young sapling from a reputable nursery. You can also grow it from a cutting or air layering, but it takes patience, and seeds can take six to eight weeks to sprout and a year or more to grow into a small plant. Fill it with a fertile, well-draining mix, such as garden soil with compost and a little sand or coco peat, so the roots never sit in water. A slightly acidic to neutral soil is fine. Plant the sapling at the same depth it was growing at in the nursery pot, and keep it in indirect light for a few days while it settles in.