You'll never return to the herbs and spices aisle at the grocery store with my easy three methods to take fresh basil to dried and make your very own dried basil for a fraction of the price.
Remove the leaves from the stems. Wash the basil thoroughly and pat dry.
Dry In a Dehydrator
Preheat the dehydrator to 95-115ºF/35-46ºC. Spread the leaves into a single layer on the trays and dry for 2-4 hours until they are completely dry and brittle. The temperature, humidity, and dehydrator model will determine how long to dehydrate basil, so keep an eye on the leaves!
Dry in an Oven
Put your oven on the lowest temperature setting – around 170°F/75°C. Spread the leaves out in a single layer (so they dry evenly) on a baking sheet lined with parchment paper. This will also stop the dry basil leaves from sticking.
Place in the oven and leave the door slightly ajar with a wooden spoon so all the moisture escapes. Dry for about 2 hours but check on the leaves every 30-45 minutes. If your oven can go lower - 95-115ºF/35-46ºC – then there’s no need to keep the door open. Dry for 2-4 hours, checking on the leaves a few times.
Air Drying
Air-drying basil is the easiest method – but it is the longest. Tie the basil into small bundles and hang them upside down in a warm, dry, and well-ventilated place. Leave for several days until the leaves and stems are completely dry.
Notes
Store your dry basil leaves in an airtight container in a cool, dry place – away from direct light and heat sources. The herbs can keep their freshness for up to three years if properly stored, but I recommend using them within six months of drying.Check the blog post for serving recommendations!