Learn how to dry basil with two different methods. You'll have the most flavorful and fragrant dried basil in your cupboard.
Dried basil
I try to grow basil in my garden every year. I love fresh basil in pesto, pasta salad, savory tarts and so much more. But I also love dried basil.
Dried basil is perfect for adding to sauces, savory dishes, and any time you need a little extra flavor.
Fresh basil is delicate, but dried basil is hearty and can easily be added to recipes at the beginning and cooked for hours. It imparts a beautiful flavor.
When you grow your own basil, it's a great idea to harvest some of the basil to dry. I have two favorite ways I like to dry basil.
If you enjoy drying your own herbs, you'll also want to learn how to dry rosemary and how to dry parsley.
Key ingredients
You'll need fresh basil. Pick any amount you'd like. Sometimes when I need to prune my basil so it doesn't bolt, I'll just do a small amount. Other times, I'll pick a huge amount and dry a large batch.
Pick fresh, green leaves. You can include the tops or just the leaves. I remove most of the stems because they do get woody when they are dried.
Two methods for drying basil
In the oven
- Turn your oven to its lowest setting, about 170°F.
- Wash basil with cool water and spin dry in a salad spinner.
- Place basil on a baking sheet lined with a rack.
- Place basil in the oven and bake for 30-40 minutes.
- Check basil. The leaves will not be fully dried yet. Rotate any large pieces so they can dry evenly.
- Turn the oven off, but leave basil in the oven for an additional 30 minutes.
- Basil is done when the leaves are very dry and brittle.
- Remove from oven. Crush leaves into small bits and store in an airtight container.
In a dehydrator
- Place clean leaves on dehydrator trays, being careful not to overlap leaves.
- Set the dehydrator to 95-100°F.
- Dry for 4-6 hours or until leaves are very dry and brittle.
- Crush leaves into small bits and store them in an airtight container.
Recipe tips
- Use a salad spinner to wash the basil.
- Remove any large stems.
- Drying time will vary depending on your oven or dehydrator and the amount of basil you are drying.
- Try not to overlap leaves on the drying trays.
- Crush leaves with your hands or place in a food processor and pulse until ground to your liking.
Frequently asked questions
Store dried basil or other herbs in an airtight container. I like to use small glass jars.
As long as the basil stays dry, it won't go bad. However, over time it will begin to lose its flavor. For the freshest basil, use within one year.
Ways to use dried basil
- Poultry Seasoning
- Blackening Seasoning
- Stuffed Shells
- Garlic and Herb Cheese Spread
- Italian Style Meatballs
More delicious dried herbs
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious recipes!
How to Dry Basil
Equipment
- Cookie Sheet
Ingredients
- 1 bunch basil leaves (any amount of basil can be dried)
Instructions
- Remove leaves from stems and wash leaves in a salad spinner. Spin to remove all excess water.
Drying in the Oven
- Preheat oven to 170°F or set at the lowest temperature.
- Place basil on a baking sheet lined with a rack.
- Place basil in the oven and bake for 30-40 minutes.
- Check basil. The leaves will not be fully dried yet. Rotate any large pieces so they can dry evenly.
- Turn the oven off, but leave basil in the oven for an additional 30 minutes.
- Basil is done when the leaves are very dry and brittle.
- Remove from oven. Crush leaves into small bits and store in an airtight container.
Drying in a Dehydrator
- Place clean leaves on dehydrator trays, being careful not to overlap leaves.
- Set the dehydrator to 95-100°F.
- Dry for 4-6 hours or until leaves are very dry and brittle.
- Crush leaves into small bits and store them in an airtight container.
Notes
- Use a salad spinner to wash the basil.
- Remove any large stems.
- Drying time will vary depending on your oven or dehydrator and the amount of basil you are drying.
- Try not to overlap leaves on the drying trays.
- Crush leaves with your hands or place in a food processor and pulse until ground to your liking.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
L. Griffith says
Two quick questions, please. Once the herbs bolt, can you still dry the individual leaves? And, would the oven process work for mint, as well?
Thank you!
Kathy says
Hello,
Yes, you can still use the leaves if the plant bolts. You can dry mint in the oven using the same method. Keep an eye on them so you know when they are dry.
Kathy