Ever bought a giant bunch of basil, only to watch it wilt in the fridge a few days later? Don’t let that flavor go to waste – here’s how to save it and enjoy it year-round.
Drying basil is one of the easiest ways to preserve that amazing flavor and have it on hand all year round. And trust me, once you get the hang of it, you’ll be drying basil like a pro.
This guide is packed with all my favorite methods and tips about how to dry basil leaves, from the super simple to the slightly more high-tech. I’ll walk you through each one step-by-step, so you can pick the technique that works best for you.
YayImagesWhy Dry Basil Leaves?
Okay, so why bother drying it? Let me tell you some of the top reasons you should dry your own basil leaves:
Long-Lasting Flavor
Dried basil keeps its delicious taste for months, so it’s perfect for adding a touch of summer to winter cooking! You can use your own dried basil to bring a fresh, bright flavor to dishes like hearty tomato soup.
Flavor Intensity
Drying actually makes the flavor more intense. A little goes a long way! You’ll find that you need less dried basil in a recipe than you would fresh, because the flavour is so concentrated. This is a big plus when you’re trying to recreate that summer flavour in a winter stew.
Space Saver
Those big bunches of fresh basil shrink down to practically nothing when dried. You can seriously fit a whole summer’s worth of basil into a few small jars. This is a lifesaver if you have a small kitchen or pantry like me!
Convenience
No more last-minute trips to the store when you’re craving that basil-y goodness. It’s so handy to be able to reach into your pantry and grab a jar of your own dried basil. You know exactly where it came from, and you know it’s packed with flavour.
YayImagesThe Best Ways To Dry Basil
Alright, let’s get to the good stuff. Here are the methods I use, from the most basic to the quickest:
1. Air Drying
This is how my grandma used to do it, and it’s still a winner. It’s a very satisfying process too, watching the basil slowly dry over a few weeks. Heres how to do it:
- Prep: Snip your basil in the morning after the dew’s gone. Give it a gentle rinse and pat it dry. Toss out any sad-looking leaves. You want only the best leaves for drying.
- Bundle Up: Grab a few stems and tie them together with string or a rubber band. Don’t cram them together, they need some breathing room. If you make the bundles too thick, they won’t dry properly, and you risk mould.
- Hang It Up: Find a warm, dry spot that’s out of direct sunlight (attics, pantries, or even a shady porch are perfect). Hang those bundles upside down. I’ve even used a clothes hanger before, and it worked like a charm! The key is good air circulation.
- Wait: This can take anywhere from a week to a month, depending on the humidity. You’ll know it’s ready when the leaves are super brittle and crumble in your hand. Patience is key with this method.
- Storage: Once dry, strip the leaves off the stems, give them a crumble, and stash them in an airtight container. I like to use small mason jars.
2. Oven Drying
This is faster, but you’ve got to keep a close eye on it. It’s a great option when you need dried basil quickly!
- Prep: Same as air drying.
- Oven Time: Set your oven to the lowest possible setting (around 170°F or 75°C). Line a baking sheet with parchment paper, and spread the basil leaves in a single layer. You want to avoid any overlapping.
- Dry and Check: Pop the baking sheet in the oven and prop the door open a crack so the moisture can escape. Check on them every 15-20 minutes, flipping the leaves as needed. This usually takes 1-3 hours. You really need to watch them, or they will burn.
- Cool and Store: Let the leaves cool completely, then crumble and store them.
3. Dehydrator Drying
If you’re serious about drying herbs, a dehydrator is your best friend. It gives you precise control over the drying process.
- Prep: You guessed it, the same prep as air drying.
- Dehydrator Magic: Arrange the leaves on the dehydrator trays, making sure they don’t overlap. Set the temp to somewhere between 95°F (35°C) and 125°F (52°C).
- Dry and Rotate: Let them dehydrate for 2-4 hours, checking them every so often. Rotate the trays for even drying. This ensures that all the leaves dry at the same rate.
- Cool and Store: Cool, crumble, store. You know the drill!
4. Microwave Drying
This is the quickest, but also the trickiest. It’s a good emergency method, but can be inconsistent.
- Prep: Yep, same prep as air drying.
- Microwave Time: Sandwich the basil leaves between two paper towels and put them on a microwave-safe plate.
- Zap and Check: Microwave on high in 30-second bursts, checking in between. This is where you have to be careful – it’s easy to burn them! They’re done when they’re brittle. Watch them like a hawk!
- Cool and Store: Cool, crumble, store.
YayImagesTop Tips for Drying Basil
A few simple tricks can make all the difference in preserving that amazing basil flavor. Here’s my top tips:
Timing
Timing is everything! You should aim to pick the basil leaves in the morning, right after the dew’s gone, but before the sun gets too intense. That’s when they’re bursting with flavor. You’ll taste the difference in your dried basil if you get this right!
Selecting the Best Leaves
Some leaves are just better than others. Only go for the ones that look vibrant and healthy. Toss out any that are looking a bit sad, with spots or damage. Starting with the best leaves means you’ll end up with the best flavor.
Airflow
Whether you’re hanging them up, popping them in the oven, or using a fancy dehydrator, make sure the leaves have room to breathe. You don’t want them all squished together. Good airflow stops them from getting mouldy and helps them dry evenly.
Shade
Keep the basil out of direct sunlight. If you let the sun beat down on them while they’re drying, they’ll lose their color and all that amazing flavor. Find a shady spot, or keep the oven nice and low. You want to keep all that goodness locked in.
Storage
Once the basil leaves are all crispy and dry, you need to keep them that way. Pop them into airtight containers, like mason jars or resealable bags. Then make sure you keep them in a cool, dark place, so they stay fresh and tasty for ages.
Testing for Dryness
This is super important! You want your leaves to be completely dry, like, crumble-in-your-hand dry. If they’re still a bit bendy, they need more time. Give them a little squeeze test. If they crunch, you’re good to go! This keeps them from getting moldy and makes them last longer.
Overcrowding
Don’t be tempted to cram too many leaves together when you’re drying them. They need their own space to dry properly. Giving them some room means they’ll dry evenly, and you won’t get any damp spots.
Experimenting
Everyone has their own favorite method for drying basil. Try out a few different methods and see what you like best. Maybe you’ll love the slow and steady air-drying, or maybe you’re all about the quick microwave trick. Have a play around and see what works for you!
YayImagesWhat to Do With Your Dried Basil
There’s so many ways to use dried basil! Here are some of my go-tos:
- Pasta sauces: It adds that perfect Italian touch.
- Soups and stews: A little dried basil can transform a bland soup into something special.
- Pizza and flatbreads: Sprinkle it on top before baking for an extra burst of flavour.
- Salad dressings: Dried basil adds a nice herbaceous note.
- Meat and chicken dishes: It pairs well with so many proteins.
- Herb blends: You can create your own custom herb blends.
Basil Drying FAQs:
How long does dried basil last?
- Up to a year, if stored properly.
Can I dry the stems?
- You can, but they’re not as flavorful. I sometimes toss them in soups or stocks. It adds a subtle basil flavour.
Why doesn’t my dried basil smell as strong?
- It’s normal for it to be less aromatic than fresh, but the flavour is still there.
Do I need to rehydrate it?
- Nope! Just toss it straight into your recipes.
YayImagesConclusion
Drying basil can be a little bit tricky at first, especially when you’re deciding which method to use, but the end result is so worth it.
I’ve definitely had my share of basil-drying mishaps! But each time, I picked up a little trick, and now, my pantry is always stocked with the most fragrant dried herbs. They’re so good to have on hand.
So, go ahead and give it a try! Pick your favorite drying technique, get those leaves ready, and enjoy the delicious reward of your own dried basil. And if you encounter any issues, remember this guide is here to help you out!
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