Now is the time, my friends, to dry your basil so you can enjoy it all winter long. You’ve been plucking fresh basil to use in your recipes all summer, but before we know it summer will be gone and that garden will be no more. *sad face* Fortunately, drying your own basil is easy and rewarding. The taste is almost as good as fresh and you can store it in a jar in your spice rack. Simple! I’ll give you two methods to dry these yummy herbs.
- Pluck basil leaves off your plant.
- Wash leaves and pat dry with paper towels.
- Lay out leaves in a single layer on a paper towel. Place a paper towel on top to keep dust away.
- Let air dry for 3-4 days. I live in a very humid climate and was unsure this would even work, but it did! Just check for a definite crumble as you pinch a leaf between your fingers.
- On a cutting board, crumble all leaves, discarding any stems.
- Done! Transfer to a spice jar and use in recipes.
- Preheat oven to 170 degrees.
- Pluck, wash and pat dry fresh basil leaves as above.
- On a cookie sheet lined with parchment paper, place basil leaves in a single layer.
- Place cookie sheet on a middle oven rack.
- TURN OFF OVEN.
- Dry leaves for around 15 minutes, checking occasionally. When done, they will crumble easily. You may leave them in the oven until later, just be sure that oven is off.
- On a cutting board, chop dried leaves, discard any stems.
- Done! Transfer to a spice jar and enjoy it in your recipes.