Have you tried dehydrating basil leaves? It’s a great way to make the most of this summer herb because it doesn’t stay fresh for long when harvested from the garden or when you buy it from the shops.
About This Article
This article will show you three ways to dry basil, using a dehydrator, the oven, or air-drying and how to store it.
How To Dry Basil
Before using any of the dehydrating methods below, you will need to:
Clean – Wash the basil in clean cold water to remove dirt and insects. We like to rinse the basil leaves while still on the stems under the cold water tap.
Dry – After rinsing, gently shake off the excess water, then place the washed basil onto a clean tea towel to absorb any remaining moisture.
Don’t pat dry the leaves because this will damage them. Instead, turn the stems several times around on the tea towel, and if necessary, replace the tea towel if it becomes too wet.
The leaves don’t need to be perfectly dry, but it does help speed up the drying process if they are reasonably dry before dehydrating.
Prepare the leaves – If drying in a dehydrator or oven, you will need to remove the basil leaves from the stems. If air-drying, leave the basil leaves on the stem.
Dehydrating Basil Leaves In Dehydrator
- Spread the leaves in a single layer on the dehydrator trays. It’s okay if they are touching because they will shrink as they dry, but try not to have them overlapping each other.
- Place the trays in the food dehydrator and set to low about 35°C (95°F) to 46°C (115°F). Or use the setting recommended in your dehydrator user manual.
- It will take several hours for the leaves to dry, and the length of time will vary from machine to machine.
- The basil leaves are ready when they have turned a dull olive color, are crispy, and crumble when crushed between your fingers.
- After dehydrating basil allow the leaves to cool completely, then store.
How To Dehydrate Basil Leaves In The Oven
- Preheat your oven to the lowest setting possible, usually around 100°C (212°F).
- Spread the leaves in a single layer on baking trays. It’s okay if they are touching because they will shrink as they dry, but try not to have them overlapping each other.
- Place the trays in the oven, and allow them to dry.
- Frequently check the drying process because drying time in the oven can be faster if the settings are higher.
- The basil leaves are ready when they have turned a dull olive color, are crispy, and crumble when crushed between your fingers.
- When done, remove the trays from the oven and allow the basil leaves to cool before storing.
How To Air Dry Basil Leaves
Air drying is a slow process and can take weeks. You will need a warm, dry place to store and hang the herbs.
Tie about 5-6 stems of basil together to create small bundles. Then hang them upside down in a warm dark area until dry – this can take about four to five weeks.
When the leaves are dry and crumble easily, they are ready to store.
How To Store
Dried basil leaves are best-stored whole in a dry and air-tight container for long-term storage. Keeping them whole will allow them to retain the oils and flavor longer than if crushed.
If you think you will use them up over several months, they can be crushed into small pieces and stored in an air-tight container. Or you can leave them whole depending on how you like to use them in cooking.
How To Use Dried Basil
If using whole dried leaves to make sauces like my Napoli sauce use them the same as you would the fresh leaves.
But if you are using dried crushed basil, use about one-third of the amount you would of fresh basil. For example, if a recipe asks for three teaspoons of fresh basil, use one teaspoon of dried basil.
I hope that you found this article in dehydrating basil helpful. Please feel free to leave a comment below and thank you for reading.
This is a great idea to reduce food waste.