How to Dry Basil
Methods for drying and preserving your own basil.
Servings 1 batch
Calories 2kcal
Equipment
- Cookie Sheet
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.
Nutrition
Calories: 2kcal | Carbohydrates: 0.2g | Protein: 0.3g | Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.3mg