Dried Basil Recipe (4 Ways)
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!
Servings: 10
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
Serving: 1tsp | Calories: 1kcal | Fat: 0g