How to Dry Fresh Basil: 4 Simple Ways
How to Dry Fresh Basil: 4 Simple Ways. Drying basil is a great way to preserve your harvest and keep it on hand for later use. It’s easy to do, and you can dry it in a variety of ways. In this post, we’ll show you how to dry basil using four different methods.
Kitchen Essentials
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Materials
- Fresh Basil
- Any Fresh Herb such as parsley, cilantro, and mint
Instructions
- Food Dehydrator Drying Method for Basil. A big benefit of using a food dehydrator to dry basil is that it provides good air circulation. To dry basil with the food dehydrator method, The first step is to layer whole basil leaves in a single layer on the dehydrator trays.
- Oven Drying Basil. The oven is a great option for drying large quantities of basil at a time. Begin by adding a single layer of leaves to a baking tray or cookie sheet. You can put down parchment paper first if you desire, but it is not necessary.
- Air Drying Basil. I find the easiest way to dry basil is air drying. I use my kitchen counter, with nothing but paper towel. This method really takes the hard work out of it. Preferably, you would dry them in a dark place, but if your kitchen can be dim, use that or another room in your home that can be undisturbed.
- Dry Basil in the Microwave. You may be surprised, but you can also dry your basil in the microwave. This is a very quick and easy method, but needs to be done carefully.
Notes
How to tell if basil is dry
Drying basil is easier than you may think. It is easy to tell if basil is dry if it crumbles easily when you touch or handle it.Best Ways to Dry Basil at a Glance
Best Ways to Dry Basil at a Glance
| Drying Method | Approximate Time | Pros | Cons |
|---|---|---|---|
| Dehydrator | 2–10 hours | Consistent results, good flavor retention, low risk of burning, ideal for larger batches | Requires a dehydrator, slightly higher energy use |
| Oven | 2–4 hours | Fast, uses equipment most kitchens already have | Requires close monitoring, higher heat may darken leaves or reduce flavor |
| Air Drying | 1–3 weeks | No equipment needed, traditional method, often retains color well | Takes the longest, not ideal in humid climates, needs good airflow |
| Microwave | 2–5 minutes (in short bursts) | Extremely fast, good for very small amounts, no special equipment | Easy to overcook, uneven drying, flavor loss more likely |