How to Dry Basil Leaves

If you love the flavor of basil, drying your own basil leaves at home is a perfect way to ensure you have fresh herbs year-round. For the best taste, basil should be harvested before it starts flowering. It's simple to dry basil by hanging it in a warm, dry place. If you can’t wait for basil to dry naturally, you can use an oven or a food dehydrator. Let’s explore how to dry basil like a pro chef so you always have some on hand when needed!

Harvest basil before it starts to flower. Basil will begin to bloom once all the leaves on a stem are fully grown, but once it flowers, the flavor of the leaves will diminish. You’ll notice flowers appearing between the clusters of leaves in a pyramid-like shape. Plan to harvest and dry all of the basil leaves before the plant starts blooming.

• Basil leaves contain the highest amount of essential oils just before the plant flowers, so harvesting at the right time ensures the dried leaves will have the best flavor.
• Harvest in the late morning. This is the ideal time because the plant has been watered, and the leaves are dry from the sun.

Cut basil leaves from the stems. Separate the bunches of leaves and cut individual leaves from the larger branches. This will help you organize and clean them more easily. Leave about 2.5 cm of the stem at the base of each leaf to make bundling them together easier.

Rinse the leaves. Wash the freshly cut basil leaves with cold water before drying them. This step helps remove dust, chemicals, or any foreign particles that may have adhered to the leaves during cultivation or transportation if you purchased them from a market or grocery store.

Dry the washed leaves. Place the washed leaves on a paper towel and gently pat them dry with another clean towel. Reducing moisture from the leaves before drying will prevent them from sticking together during the drying process.

Bundle the basil leaves together.

Gather the prepared leaves into a bundle and tie them together at the stem with string or rubber bands. If you have a large quantity of basil, divide it into two or three smaller bundles.

Drying the herbs. Hang bunches of leaves on a hook or wall nail to dry. It is not necessary to do this in the kitchen; a well-ventilated space with moderate light will help speed up the drying process. Choose a room with an open window so that air and sunlight can come in, preferably somewhere free from insects.

Allow the leaves to dry for two weeks. Your basil will be ready to use after about two weeks, or when the leaves turn dark green, dry, and crispy to the touch. If the leaves or stems are still slightly soft, leave them to dry for an additional week.

• Remove any rubber bands or ties, break up the dried basil into smaller pieces by hand, and store it in labeled jars or spice containers for future use.

Use dried and crushed basil in your recipes.

Remove leaves from stems after harvesting. If you want faster drying, separate the leaves from the stems. Discard any stems with damaged or discolored leaves.

Wash and dry the leaves. Gently rinse the leaves in water, then place them on a paper towel and gently pat them dry.

Prepare your oven or food dehydrator. You’ll be pleased with the results of drying basil leaves either in the microwave on a low setting or using a food dehydrator.

• If using a microwave, set it to the lowest possible temperature – around 90°C or lower.
• If using a food dehydrator, follow the manufacturer’s instructions.

Spread a thin layer of leaves on the baking tray. Arrange the leaves evenly on the tray or dehydrator rack, ensuring no leaves overlap. The leaves should form a thin, even layer.

Dry the leaves to the desired crispness. The leaves should be dried for about 24-28 hours until all moisture is gone, at which point the basil can easily be crushed by hand.

• If using an oven, place the tray inside a preheated oven and leave for about 20 minutes. Turn off the oven and let the tray remain inside overnight. The next morning, the leaves will be fully dried.
• If using a food dehydrator, place the tray inside and let the machine run for 24-28 hours.

Store the dried leaves. You can keep the dried basil in a food storage bag or container, or crush the leaves and store them in spice jars.

• Cold Water
• Scissors or Gardening Shears
• Paper Towels
• Rubber Bands or Tying Strings
• Wall Hooks or Nails
• Oven or Food Dehydrator (optional)