How To Dry Basil

Here is how to dry basil for long term storage. Basil is one of those herbs that makes everything taste better.

But what do you do when you have more basil than you can use? Dry it! Drying basil is super easy and lets you enjoy its fresh flavor all year long.

In this guide, I’ll show you a few simple ways to dry basil at home, so you never have to waste a single leaf.

I grow a ton of basil in my garden, and it always feels like it all grows at once! If you’re like me, you might wonder how to save those fragrant leaves before they go bad.

Drying basil is the perfect solution. It’s quick, easy, and keeps that amazing flavor ready for soups, sauces, or sprinkling on pizza anytime you need it

How To Dry Basil Leaves

Here are some helpful ways how to dry basil. This is your go-to guide for drying basil and helpful tips on how to store it.

Reasons to dry your own basil

• Preserve excess harvest: Drying basil saves extra leaves from going to waste.
• Year-round flavor: Enjoy the taste of fresh basil, even in the winter months.
• Convenience: Dried basil is easy to grab for quick cooking.
• Save money: No need to buy expensive store-bought dried herbs.
• Homemade quality: Dried basil from your garden tastes fresher and more flavorful.
• Great for gifts: Share your dried basil in small jars with friends and family!

1. Air Drying (Traditional Method)

Air drying is the simplest and most natural way to dry basil. Start by gathering small bunches of basil and tying the stems together with twine.

Cut the basil as long as possible keeping the stem. Hang the bundles upside down in a warm, dry, and well-ventilated space, away from direct sunlight. It usually takes about 1-2 weeks for the leaves to dry completely.

This way keeps the basil’s flavor intact and doesn’t require any special equipment. Check on them every day and fluff them up a bit to get some airflow in between the leaves.

2. Oven Drying

Oven drying is faster if you need your basil dried quickly. Preheat your oven to the lowest temperature (around 170°F or 75°C) and spread basil leaves in a single layer on a baking sheet.

Place the tray in the oven and keep the door slightly open to let moisture escape. Check on the leaves every 15-20 minutes and remove them when they’re crisp but still green, which usually takes about 1-2 hours.

Move them around from time to time so that they dry evenly.

3. Using a Dehydrator

A food dehydrator is fantastic for those who dry herbs often. This is the way that I usually dry my basil when I have a ton.

Arrange the basil leaves in a single layer on the dehydrator trays so that they don’t overlap. Set the dehydrator to a low temperature (95°F or 35°C is ideal for herbs) and let it run for 4-6 hours, checking occasionally for crispness.

If you are wondering about what the best dehydrator is for drying basil, here is a list of the best dehydrators for herbs.

4. Microwave Drying

If you’re short on time, you can use the microwave to dry basil. Place the leaves in a single layer between two paper towels and microwave them on low power for 30-second intervals.

Check the leaves after each round, as they can burn easily. It usually takes 2-3 minutes in total. This method is quick but may slightly affect the flavor and color.

This is great for when you only have a little bit and don’t want it to go to waste.

5. Drying in the Sun

Sun drying works well if you live in a warm, dry climate. I do this in the summer quite a bit with not only basil, but with mint too. Spread the basil leaves on a clean screen or tray lined with some parchment paper, making sure they’re not overlapping to much.

Place the tray in a sunny spot with good airflow, and cover it with a cheesecloth cloth to keep bugs away.

If it’s really hot they should be done by the end of the day. If they are not quite done, then take them in and set them out again the next day and so on until they are dried.

Throughout the day, check on them and move them around on the tray to make sure they dry evenly.

6. Using a Herb Drying Rack

Herb drying racks are designed for drying multiple layers of leaves at once. Simply lay the basil leaves flat on the trays, making sure you have good airflow.

When I dry basil on trays, I just put them on and move them around from time to time. I put a piece of parchment to catch the basil as it’s drying.

Place the rack in a warm, dry place, and check the leaves every few days moving them around. This is similar to air drying but works faster due to better airflow.

7. Freeze Drying Basil

Freeze drying basil involves freezing the leaves and then using a vacuum process to remove moisture, which helps preserve the basil for long-term storage.

While freeze-dried basil won’t retain its vibrant green color, it still maintains much of its flavor and nutrients. The texture becomes more delicate, and the leaves crumble easily.

This method is excellent for preserving basil without heat, keeping its flavor more intact compared to traditional drying methods.

Although freeze drying requires specialized equipment, it’s ideal for those who want to preserve large quantities of basil with minimal space.

Check out the freeze drying section to learn more about how to use a freeze dryer at home.

Storing Your Dried Basil

Once your basil is completely dried, it’s important to store it properly to keep it fresh and flavorful.

Place the dried basil in an airtight container, such as a glass mason jar, and store it in a cool, dark place, like a kitchen cabinet or pantry.

Avoid exposure to light and heat, as these can cause the basil to lose its flavor over time.

For the best taste, use dried basil within 6-12 months. But dried basil can last for over a year and up to two years if dried and stored correctly.

Things You Can Use Dried Basil For

• Flavoring Pasta Sauces: Add a sprinkle to homemade or store-bought marinara sauce for a burst of flavor.
• Herb Blends: Mix dried basil with oregano, thyme, and rosemary to create a flavorful seasoning blend for pizza or pasta.
• Soups and Stews: Toss in a pinch of dried basil while cooking to enhance the taste of soups and stews.
• Salad Dressings: Combine dried basil with olive oil, vinegar, and other spices to create a tasty dressing for your salads.
• Herb Butter: Mix dried basil into softened butter, then spread it on bread or use it to cook vegetables and meats.

Drying Basil FAQ

1. How long does it take to dry basil?

The time depends on the method. Air drying can take 1-2 weeks, oven drying usually takes 1-2 hours, and a dehydrator takes about 4-6 hours. Microwave drying is the fastest, taking just 2-3 minutes.

2. Can I dry basil stems or should I just use the leaves?

It’s best to dry only the leaves. Stems can be tough and don’t have as much flavor. You can compost the stems or use them fresh to flavor soups and broths.

3. How do I know the basil is fully dried?

Dried basil leaves should feel crisp and crumble easily between your fingers. If they bend or feel soft, they need more drying time.

4. Can dried basil lose its flavor over time?

Yes, dried basil can lose flavor after about 6-12 months. Store it in an airtight container in a cool, dark place to keep it tasting fresh longer.

5. Is there a way to keep dried basil bright green?

Once basil is completely dried it will loose it’s vibrant color.

Troubleshooting Drying Basil

1. Basil is still damp after drying

If basil feels damp or soft, it means it’s not fully dried. Try drying it for a bit longer, either by leaving it in the air or using the dehydrator or oven for more time. Make sure the leaves are in a single layer and not overcrowded.

2. Basil lost its color

Basil can turn brown or lose its bright green color if exposed to too much heat or light. Try drying it at a lower temperature or in a shaded area. Storing dried basil in a dark, airtight container can help preserve its color longer.

3. Basil doesn’t smell as fragrant

Dried basil will not smell like fresh basil. It will definately loose some of it’s fragrant aroma. You might prefer to freeze your basil in olive oil instead of drying.

4. Basil is too crunchy or crumbly

If basil crumbles into dust easily, it may have been dried too long. To fix this, check the leaves regularly and stop drying as soon as they are crispy but not overdone.

5. Basil attracts bugs while drying

I don’t usually have this problem because bugs don’t normally like basil. If bugs are getting to your basil while drying, cover the leaves with a thin cloth or mesh to keep them out.

If you’re drying in the sun, place the basil on a raised rack or screen to avoid direct contact with the ground.

Thanks so much for reading! I hope these tips help you keep your basil fresh and flavorful all year long. I’d love to hear about your favorite ways to dry basil—drop a comment and share your go-to method!