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If you love the taste of basil, drying it yourself is sure to leave you with enough herbs to use throughout the year. Basil should be harvested before it blooms to retain the best flavor. It’s easy to dry basil by hanging it up in a warm, dry place. If you can’t wait for the basil to dry naturally, you can use an oven or a food dehydrator. Let’s learn how to dry basil like a real chef so you’re always available when you need it!
- Preparation time: 2-3 weeks
Steps
Harvesting and Pruning Basil
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Harvest basil before it flowers. Basil will flower after all the leaves on a branch have developed, but after flowering the vegetable will lose its flavor. You will see flowers appear among the bunches of leaves in a pyramid shape. Plan to prepare and dry all of the basil leaves at once before the plant blooms.
- Basil leaves have the greatest amount of essential oil just before the plants flower, so harvesting at the right time will ensure that the dried basil leaves have the best possible flavor. [1] X Research Source
- Harvest mid-morning. This is the best time to harvest because the plants have been watered and the leaves have just been dried by the sun.
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Cut basil leaves from the stem. Separate bundles of leaves and cut individual leaves from larger branches. Separation will help you classify and easy to clean. Leave an inch or two at each petiole to make it easier to bundle and tie them together.
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Wash the leaves. Wash the freshly cut basil leaves with cold water before drying. This helps to remove dirt, chemicals, or other objects that could get on the leaves during planting or during shipping if you bought them from the store or the supermarket.
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Dry the washed leaves. Place the washed leaves on a paper towel and gently pat the leaves dry with another paper towel. Reducing the moisture in the leaves before drying the basil leaves will help prevent the leaves from sticking together during the drying process.
Dried Basil
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Tie basil leaves into bundles. Group the prepared leaves into a bundle and tie them together at the petiole with an elastic band or tie. If you have a lot of basil leaves, divide into two or three bunches.
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Dry. Hang the bundles of leaves on a hook or wall nail to dry. You don’t need to hang them in the kitchen, just a well-ventilated, moderately lit place to promote drying. It is advisable to choose a room with an open window so that air and sunlight can enter and preferably a place where there are no insects.
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Dry the leaves for two weeks. The basil will dry out and can be used after two weeks or when the leaves turn dark green, dry and crispy to the touch. If the leaves or petioles are still a bit soft, hang them for another week.
- Remove the elastic or tie, break up the dried basil bunches, and crush them with your hands. Store the finished product in labeled jars or in a spice container for future use.
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Use crushed dried basil for your own dishes.
Quick Drying Methods
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Cut the leaves off the branches after harvesting. Separate the leaves from the stems if you want to dry them faster. Remove branches with dark or damaged leaves.
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Wash and dry the leaves. Wash the leaves gently in water, then place on paper towels and gently pat dry.
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Prepare an oven or food dryer. You will be pleased to dry basil leaves both in the microwave on low heat or in a food dryer.
- If you use a microwave, set it to the lowest temperature – about 90 degrees Celsius or lower. [2] X Research Source
- If you use a food dehydrator, follow the manufacturer’s instructions.
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Spread a thin layer of foil on the baking sheet. Spread the leaves evenly on the baking tray or the tray of the food dehydrator. Make sure that no leaves overlap. Leaves should be arranged in thin layers.
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Dry the leaves to the appropriate dryness. Leaves should be dried for about 24-28 hours until the moisture is gone; the basil can then be crushed easily by hand.
- If you’re using an oven, place the foil tray inside the preheated oven and let it sit for about 20 minutes. Turn off the oven and leave the foil tray overnight in the oven. The next morning, the leaves will be completely dried. [3] X Research Sources
- If you use a food dehydrator, place the foil tray inside and turn it on for 24-28 hours.
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Store the dried leaves. You can store the finished product in a plastic food storage bag or container or crush the leaves and store them in spice jars.
Things you need
- Cold water
- Scissors or gardening scissors
- Tissue
- Elastic band or lanyard
- Hook or nail
- Oven or food dryer (optional)
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 10 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 10,263 times.
If you love the taste of basil, drying it yourself is sure to leave you with enough herbs to use throughout the year. Basil should be harvested before it blooms to retain the best flavor. It’s easy to dry basil by hanging it up in a warm, dry place. If you can’t wait for the basil to dry naturally, you can use an oven or a food dehydrator. Let’s learn how to dry basil like a real chef so you’re always available when you need it!
- Preparation time: 2-3 weeks
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