How to dry basil

Content

Steps
Method 1 of 3: Collecting and Pruning Basil
Method 2 of 3: Hanging Basil to Dry
Method 3 of 3: Quick Drying Methods
What do you need

If you like the aroma of basil, then you can always dry the basil yourself - thanks to this, you can enjoy this fragrant herb all year round. Basil should be harvested right before it starts to bloom - it is during this time that it has its brightest aroma. Drying basil is very simple - just hang it in a warm and dry place. If you're in a hurry, you can use an oven or food desiccant (dehydrator). Learn how to dry basil properly with this article, and you'll have this seasoning on your table all year round.

Steps

Method 1 of 3: Collecting and Pruning Basil

1 Harvest the basil before it blooms. Basil begins to bloom after all the leaves are fully grown. After flowering, basil loses all its taste and aroma. Basil flowers grow at the very top of the stem in the form of a pyramidal inflorescence. Be prepared for this and dry the basil before you see the flowers, but after all the leaves have sprouted, then it will fully retain the flavor.
- The maximum amount of aromatic oils in the leaves of plants and herbs accumulates before flowering, so they should be collected just before flowering - only then they will be most fragrant.
- Collect herbs in the middle of the morning. This is the best time to pick herbs, because the plant has enough moisture, but the sun has already dried the leaves.
2 Cut the basil leaves from the stems. Disassemble the branches and cut the leaves from the main stem. Then you can spread the leaves on a flat and rinse well. At the end of each leaf, leave a small piece of stem, about 1 inch (2.5 cm), for easy tying together.
3 Rinse the basil leaves thoroughly. Rinse the leaves under cold running water before drying to remove dirt, chemicals, and other impurities that may have gotten onto the leaves during storage and shipping.
4 Dry the washed leaves. Place them on a paper towel and pat dry with a second paper towel. Removing excess liquid before drying will help prevent mold.

Method 2 of 3: Hanging Basil to Dry

1 Collect the leaves into bunches. Gather the leaves in bunches and tie them behind the stems left with a rubber band or wire. If you have a lot of leaves, make a few bunches.
2 Hang the leaves to dry. Hang the tufts on a hook or nail. It is not necessary to hang it in the kitchen, but it is important to choose a place with good ventilation and moderate sunlight, which is important for drying. Hang them in a room with an open window through which light and air pass freely, and make sure there are no insects.
3 Let the basil dry for two weeks. After about a couple of weeks, the basil is dry and ready to use. A sign that the basil has dried well is its dark green, dry and brittle leaves. If the stems or leaves are still slightly bent (rather than breaking), let them hang for another week.
- Remove the elastic, wire, or thread that was tying the bundle. Disassemble the bunches into individual leaves and crush the leaves with your fingers. Store dry basil in a jar or other container labeled as basil.
4 Use dry basil when cooking or however you like.

Method 3 of 3: Quick Drying Methods

1 After collecting the basil, cut the leaves from the stems. If you want to dry the leaves faster, remove all the stems. Discard the stems along with the bad and broken leaves.
2 Wash the leaves and dry them. Rinse the basil leaves thoroughly in water, then place them on a paper towel and pat dry.
3 Prepare your oven or dehydrator. Drying basil leaves is very simple - you can do it in the oven over very low heat or in a food dehydrator (dehydrator).
- If you're drying basil in an oven, set it to the lowest temperature, 90 ° C or lower.
- If you are using a dehydrator, follow the manufacturer's instructions.
4 Spread the leaves in a thin layer. Spread the leaves in a dehydrator trays or baking sheets in a thin layer. Make sure the leaves are not overlapping - they should lie in one even layer.
5 Dry the leaves to the desired state. The leaves should dry in about 24 to 48 hours. The leaves should not be wet, they should break or crumble easily if you squeeze them between your fingers.
- If you are oven drying, place the baking sheets in the preheated oven and let sit for about 20 minutes. Turn off the oven and leave the basil leaves overnight. They should be dry enough in the morning.
- If you are using a dehydrator, put the trays inside and turn on the appliance for 24-48 hours.
6 Store dried basil leaves. You can store whole leaves in plastic storage bags, or you can chop them up and put them in spice jars.