Ingredients
Equipment
Method
Prepare the Basil:
- Harvest basil using scissors or garden shears.
- Wash basil in cold water.
- Pinch the basil leaves off the stems.
- Remove the excess moisture by putting the leaves in a salad spinner or by gently patting them dry with a clean kitchen towel.
Oven Method:
- Lay the leaves out in a single layer on a baking sheet lined with parchment paper.
- Turn the oven on to the lowest setting (usually 175-200°F) and put the filled baking sheet in the oven.
- Turn the oven off after about 15 minutes and let the basil remain in the oven as it cools off. If they are not completely dry in a couple of hours, turn the oven back on and once it reaches 175°F turn it off. Let it cool with the basil in the oven.
Dehydrator Method:
- Lay the leaves out in a single layer on the dehydrator trays.
- Set the temperature to no higher than 115°F and put the filled trays in (or on) the dehydrator. It should take about 6-12 hours for the basil to dry. But it could take longer.
Storing:
- The basil is completely dry when it crumbles easily and there's no obvious sign of moisture. It's shouldn't bend, it should break.
- Store in an air tight jar out of direct sunlight. Try to keep the leaves whole as long as possible.
- To use, crush the dried basil leaves with your fingers, a mortar and pestle, or food processor.
Notes
To air dry basil, tie into small bunches and hang in a cool dark place. It will take several days before it's fully dry.
If you have just a few leaves, they can be air dried on a plate for several days.