If you love the smell and taste of basil leaves, drying the basil leaves yourself will ensure you have this flavorful herb leaf to use all year round. Basil leaves should be harvested before flowering for maximum flavor. Basil leaves are very easy to dry; simply hang it upside down in a warm, dry room. If you're in a hurry, you can use the oven or a food dehydrator to dry them. Learn how to dry basil leaves here like a skilled chef so you always have basil on hand at any time.
Step
Part 1 of 3: Harvesting and Cutting Basil Leaves
Step 1. Only harvest basil leaves before flowering
Basil will flower once all the leaves on one stem are fully grown, but will lose some of their flavor and aroma after flowering. Basil flowers appear in the middle of a cluster of leaves in the shape of a pyramid. Plan to prepare and dry the basil leaves after all the leaves have sprouted, but before you see flowers on the stems.
- Basil leaves contain the most oil before the plant blooms. Therefore harvesting basil leaves at this time will ensure the dried basil leaves have as much aroma and flavor as possible.
- Harvest in the middle of the morning. This is the best time to harvest because the plant has been watered but the sun has dried the leaves.
Step 2. Cut the basil leaves from the stems
Separate a bunch of basil leaves and cut each leaf off the main stem. Separating them will help you lay the leaves flat and clean them properly. Leave a few stems, no more than 2.5 cm, so you can easily group the leaves and tie them together.
Step 3. Wash the basil leaves well
Wash the chopped basil leaves in cold water before drying. Washing will remove any dust, chemicals, or other debris that may have stuck to the leaves while they were in the field or during shipping if your basil leaves were store-bought.
Step 4. Pat the basil leaves dry
Place the washed basil leaves on a clean paper towel, and gently pat the leaves to absorb any adhering water using another paper towel. Removing excess water before drying the basil will prevent mold from forming during the drying process.
Part 2 of 3: Hang the Basil Leaves to Dry
Step 1. Collect the leaves
Gather the prepared basil leaves and tie them together at the stems using a rubber band or cooking rope. Make more than one knot if you have a lot of basil leaves. You may also choose to dry the basil leaves with the main stem (without cutting the leaves). Because apart from being practical, the leaves will also dry out more easily because there are no leaves that are stacked in layers and densely, as if only the leaves were tied together.
Step 2. Wait for the leaves to dry
Hang your basil ties on hangers. You don't have to hang it in the kitchen, but make sure you choose a place with free air circulation and moderate sunlight to help with the drying process. Choose a room with windows that can be opened to let in air and sunlight and preferably a place where insects cannot reach them.
Step 3. Let the basil hang for two weeks
Your basil will be dry and ready to use in about two weeks or when the green leaves turn dark, dry and brittle to the touch. If the leaves or stems still feel a little limp, let them hang for another week.
Remove the rubber band or cooking rope, untangle the dried basil and crush the dried leaves by squeezing them with your fingers. Store the ground basil leaves in a bottle or labeled container for future use
Step 4. Mash and store the dried basil
It is now ready to be used in your cooking recipes.
Part 3 of 3: Using the Fast Drying Method
Step 1. Remove the leaves from the stems after harvesting
If you want the leaves to dry faster, you can go ahead and cut the basil leaves from the stems. Remove stems along with bruised or damaged leaves.
Step 2. Wash the leaves and pat dry
Gently wash the leaves in water, then place them on a paper towel, then gently pat with a paper towel to absorb any remaining water.
Step 3. Prepare the oven or food dryer (dryer)
Basil leaves will dry well either in an oven set to very low heat or in a food dryer.
- If you are using an oven, set it to the lowest temperature. 93 degrees Celsius or lower.
- If you use a food dryer, be prepared to operate it according to the user manual.
Step 4. Spread the leaves in a thin layer, either on a baking sheet or on a drying tray
Make sure there are no overlapping leaves. They should be arranged in one thin and even layer.
Step 5. Dry the leaves to the right moisture content
Leaves should be dried for 24-48 hours until they are no longer wet. Basil leaves should crumble easily when pinched between your fingers.
- If you're using an oven, place the tray of leaves in the oven and bake for 20 minutes. Turn off the oven and leave the leaves in the oven overnight. In the morning, the basil leaves should be fairly dry.
- If you are using a food dryer, place a tray of leaves in it and run the dryer on for 24-48 hours.
Step 6. Save the dry leaves
You can store whole dried basil leaves in a plastic bag, or crush and store in a spice jar.
