Content

• To step
• Method 1 of 3: Part one: Harvesting and pruning basil.
• Method 2 of 3: Part two: Hang basil to dry
• Method 3 of 3: Part three: Use quick drying methods
• Necessities

If you like the taste of basil, drying the basil leaves yourself ensures that you can cook with this tasty herb all year round. Basil should be harvested just before it blooms for maximum flavor. Drying basil is very easy, just hang it upside down in a dry, warm place. If you are in a hurry, you can also use an oven or dryer. Learn to dry basil like a chef here so you always have it on hand.

To step

Method 1 of 3: Part one: Harvesting and pruning basil.

1. Harvest basil just before it blooms. Basil begins to bloom after all the leaves on the stem are fully grown, but the herb loses flavor after the flowers begin to bloom. The flowers appear in the center of a bunch of leaves in a pyramid shape. Harvest the petal when all the leaves are present, but no flowers are visible yet.
   • Basil leaves contain the most oil just before the plant flowers. If you harvest the plant just before it blooms, it will retain as much flavor as possible.
   • Harvest in the middle of the morning. This is the best time to harvest, as the plant will have had enough water and enough sun to dry the leaves.
2. Cut the basil leaves from the stems. Remove leafy branches from the plant and cut individual leaves from the stem. This ensures that you can lay them flat and clean them well. Leave a small piece of stem on the leaf, no more than an inch, this will make it easier to bundle and tie the leaves together.
3. Rinse the leaves well. Rinse the cut basil leaves with cold water before drying. This will remove dirt, chemicals, and other debris that may have fallen on the foliage during growth, or in transit if you bought the basil from the store.
4. Pat the rinsed leaves dry. Place the rinsed sheet on a paper towel and gently pat dry with a second paper towel. Removing excess moisture before drying prevents mold during drying.

Method 2 of 3: Part two: Hang basil to dry

1. Bundle the leaves. Make a bundle of your prepared basil leaves and tie them together at their stem with a rubber band or a tie wrap. Make more than one bundle if you have a lot of basil leaves.
2. Hang the leaves to dry. Hang your bundles on a (wall) hook to dry. You don't have to hang them in the kitchen, but make sure to choose a spot where air can flow freely around the bundles and there is some sunlight to aid the drying process. Choose a room with a window that opens to let in air and sunlight, and preferably one where insects can't reach your drying herbs.
3. Let the basil hang for two weeks. Your basil will be dry and ready to use in about two weeks, when the leaves are dark green, dry, and easy to crush when you touch them. If the leaf or stem still feels a bit flexible, let it hang for another week.
   • Remove the rubber band or tie, loosen all the leaves and crumble the dried leaf with your fingers. Keep it in a labeled glass jar or tin for future use.
4. Crumble and keep the dried basil. It is now ready to use in your recipes.

Method 3 of 3: Part three: Use quick drying methods

1. After harvest, remove the leaves from the stems. If you want to dry the leaves faster, you can remove the leaves from their stems. Discard the stems and any bruised or damaged leaves.
2. Rinse and pat the leaves dry. Rinse them carefully with water, place them on kitchen paper and pat dry carefully.
3. Preheat your oven or dryer. Basil leaves dry very nicely in an oven at a very low temperature or in a drying device.
   • If you're using an oven, set it as low as possible - 90 degrees or lower.
   • If you are using a dryer, prepare it for use according to the instructions in the manual.
4. Spread the leaves in one thin layer on a wire rack or baking pan. Make sure the leaves do not overlap. They should be in a thin, even layer.
5. Dry the leaves to the correct temperature. The leaves should dry within 24-48 hours, until they are no longer moist; they should crumble easily if you rub them between your fingers.
   • If you are using an oven, place the baking pan with leaves in the preheated oven and let them dry for 20 minutes. Turn off the oven and leave the leaves in the oven overnight. The next morning they should have dried enough.
   • If using a dryer, place the rack with leaves in the dryer and run for 24-48 hours.
6. Save the dried leaves. You can store them whole in plastic food bags or cans, or crumble them up and keep them in spice jars.

Necessities

• Cold water
• Kitchen or garden shears
• Paper towels or kitchen roll
• Rubber bands or ties
• Hook or thumbtack