Learning how to dry basil at home ensures that you always have flavorful herbs on hand. This way, you won’t ever have to buy pre-packaged herbs again.
What We Love About Drying Basil
- Preserves More Flavor: Dried herbs often lose some of their flavor over time, whereas freshly dried herbs retain much of their flavor and aroma.
- Great for Large Batches: You can easily dry large batches of herbs in a single day and store them for later use.
- Longer Shelf Life: When stored properly, dried herbs can last for up to a year without losing much flavor or aroma.
How to Dry Basil
- Clean the basil leaves. Rinse under cold running water.
- Dry the basil leaves. A salad spinner helps dry the basil leaves quickly.
- Arrange the basil leaves on dehydrator trays. Make sure none of them overlap.
- Dehydrate until completely dry. This usually takes at least 2 hours at 110ºF.
- Transfer to an airtight container. This will help preserve the herbs.
Storing and Freezing Instructions:
- To store: Store dried herbs in airtight containers, away from light and heat, to preserve their flavor and potency.
- To freeze: Freeze dried herbs by placing them in freezer-safe bags. Ensure they are completely dry before freezing to prevent ice crystals from forming.
Other Ways to Dry Basil
- Oven Drying: Preheat your oven to its lowest setting and spread the basil leaves on a baking sheet lined with parchment paper. Place the baking sheet in the oven and leave it for 2-3 hours, or until the leaves are completely dry and brittle.
- Air Drying: Tie several basil stems together with string and hang them upside down in a cool, dark place for 1-2 weeks until they are completely dry.
- Microwaving: Wrap the basil leaves in 2-3 layers of paper towels. Microwave on high power for 1-2 minutes until all of the moisture has been removed from the basil leaves.
How To Dry Basil
Here's how to dry basil the easy way to help prevent waste and preserve your harvest to use throughout the whole year.
Ingredients
- 1 large bunch basil
Instructions
- Rinse the basil leaves under cold running water.
- Using a salad spinner, dry the basil.
- Arrange the basil leaves on dehydrator trays.
- Dehydrate the basil for 2 hours at 110ºF, or until completely dry.
- Transfer to a jar or airtight container and use as you wish.
Notes
- Harvesting basil at the right time is key to ensuring that your dried basil has a strong flavor and aroma.
- Avoid wilted, mushy, or yellowed leaves as these will not dry well and may not have much flavor or aroma once dried.
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