Learn how to dry basil at home for use in all your favorite recipes. Choose from one of four easy methods.
Prep Time5 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs5 minutesmins
Servings: 10
Ingredients
1bunchfresh basil
Instructions
Rinse basil gently, removing any dirt or slimy leaves. Pat dry with a towel or spin in a salad spinner.
To hang dry
Gather the basil together into a few small bundles. Cut a length of kitchen twine and tie a knot around one end of the basil. Tie a loop around the other end and hang in a cool, dry place.
It will take 2-3 weeks for the basil to fully dry.
To oven dry
Turn your oven as low as it can go. (For my oven this is 170°F.)
Spread the basil in a single layer on a parchment-lined baking sheet. Place in the oven and leave the door ajar.
Bake for 1 to 2 hours. Start checking the leaves at the 1 hour mark, then every 15 minutes for dryness, pinching a leaf or two between your fingers to see if it crumbles. Smaller leaves will dry faster than larger leaves, so consider two batches if your leaves vary wildly.
To dry in a dehydrator
Turn your dehydrator to the lowest setting (95°F-110°F) or press the "herb" button if available.
Arrange the basil leaves in a single layer on the dehydrator trays and place in side. It will take 4-10 hours for the basil to fully dry.
To dry in a microwave
Place a paper towel on a microwave-safe plate. Arrange the basil in a single layer and place another paper towel on top.
Microwave in 30 second increments, checking after each burst for dryness. The basil should be dry within 90 seconds.
Once dry
When basil is dry, store leaves whole or crushed in a glass jar. Label and store in a cool, dry place. Whole leaves will last for about 1 year, crushed leaves will last for 6 months. Once the basil loses its aroma, it's time for a new batch.