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Learn how to dry basil in a food dehydrator, oven, microwave, or by air-drying. This dried basil recipe is such a simple way to preserve this delicious pantry staple!
Dried basil is an incredibly versatile herb for home cooks. Drying your own basil is both easy and affordable, and I’ll show you how.
From homemade pizza sauce to whipped butter to freezer spaghetti sauce, basil packs so much flavor into lots of fantastic dishes.
Pro Tips/Recipe Notes
- Avoid the temptation to increase the heat on the dehydrator or oven to speed up the process. Low and slow wins in the race on this one.
- The basil is ready when the leaves crumble to your touch. It should feel and sound like dried leaves.
- Store dried basil leaves whole or grind them in a food processor, mortar and pestle, or a coffee grinder used just for spices.
- Store for 9-12 months in an air-tight container like a mason jar.
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Dried Basil Recipe (4 Ways)
Equipment
Ingredients
- 1 bunch basil
Instructions
Drying Basil in a Dehydrator
- Rinse basil in a bowl of clean water.
- Shake off excess water and place the basil on a clean towel. Allow it to air dry until completely dry.
- Remove dry basil leaves and spread them on dehydrator trays without letting them touch or overlap. Use multiple trays for large batches.
- Dry basil at 95˚F, rotating the trays every few hours.
- The basil is ready when it is dry to the touch and has the consistency of dried leaves (~20-24 hours).
- Allow leaves to fully cool before crushing or storing whole in an air-tight container.
How to Dry Basil in the Oven
- Place clean dry basil leaves on baking drying racks set inside baking sheets. Don't let the leaves overlap or touch.
- Place in the oven at the lowest temperature possible (usually 140-170˚F) and prop open the door with the handle of a wooden spoon.
- Bake for 3-5 hours. Check every 45 minutes, rotating trays and making sure leaves are not touching.
Notes
- Avoid the temptation to increase the heat on the dehydrator or oven to speed up the process. Low and slow wins in the race on this one.
- The basil is ready when the leaves crumble to your touch. It should feel and sound like dried leaves.
- Dried basil will last indefinitely in a cool dry place, but will lose flavor after 9-12 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this! I will be doing this in a few weeks after all hope is lost on my basil plants for the season. I can’t wait to try it in my new oven with the dehydrator setting. We use lots of basil all year long so this will be great!!
Your new oven sounds wonderful!! Enjoy.