I like using the dehydrator to dry basil, because it’s easier, quicker and more consistent than hanging to dry.
Course: dehydrated foods
Keyword: dehydrated, dried herbs
Author: Getty Stewart
Ingredients
Fresh Basil Leaves
Instructions
Wash - Wash your basil. I bet you’ll be surprised at how much dirt is on those leaves!
Remove Surface Water - Dry your freshly washed basil leaves. I spread them out on towels, pat them gently and then just let them lay out for an hour. It was such a lovely day with a gentle warm breeze, that I did this outside this year.
Arrange on Trays - Gently remove the leaves from the stems and lay them out on the drying screens so there is space between them for air to circulate. By removing the stems, everything dries more evenly and quickly.
Dehydrate Until Crumbly - Place dehydrating trays in dehydrator and set at herb setting (just about the lowest setting there is) 35°C or 95°F. If humidity levels in your house and outside are low, start checking at 6 hours, but don’t be surprised if basil takes 12 to 24 hours to dry completely. You will know basil is dry enough when the leaves are crisp and crumbly. If they wrinkle in your hands but don’t crumble into bits, they’re not dry enough!
Store Whole Leaves in Jar - Remove from tray and place in well sealed glass jars. You’ll get longer lasting flavor from dried basil by keeping leaves whole. In other words, DO NOT crumble until ready to use. Basil will start to lose flavor after about 6 months but I use until next year’s basil crop is ready. By that time, I usually end up using more dried basil than a recipe calls for, but I’m still getting basil flavor.