How to Cut & Air Dry Basil
Drying basil successfully can be a little tricky. It has very sensitive leaves with high oil content that is slow to dry and easily turns dark. That said, it is not impossible to air dry basil* by hanging it.
Ingredients
- Fresh Basil
Instructions
- Cut basil just above the bottom two sets of leaves. Basil actually likes to be “pruned” and will grow back even bushier when cut.
- Wash basil by gently swishing in a bowl of running water. Be sure to remove any blemished leaves at this point as well. Handle basil gently as it will bruise and turn dark quite easily.
- Dry basil by laying it out on a clean towel for an hour or more to remove surface moisture. It’s very important to remove surface moisture from basil before you hang or bag it to dry. If you do not, you risk getting mold or brown water spots on your leaves – and you really don’t want that! In other words, dry your basil before you dry it!
- Gather 4-5 stems of basil and tie together with kitchen string. To allow for good air circulation, it is best not to crowd the basil leaves in big bunches.
- Label your herbs and hang to dry. Of course, you could leave them dangling from your kitchen cupboards – but that can get rather annoying when you want your morning cup of coffee! The best place to hang your herbs is an undisturbed, warm, dark and dry spot. I like hanging mine above the tool bench in our garage – it never gets used and there are so many bikes and gardening supplies in there that the car never gets near it! If you’re concerned about dust or insects, place your bundle of basil in a paper bag that has several slits in it to allow air circulation. Remember, good air circulation is key, so don’t crowd the bag.
- When your basil is thoroughly dry and crunchy, about 2 weeks in the summer, strip the leaves from the stems and place in a paper bag or glass jar. Keep the leaves as big as you can to retain maximum flavor. Crumble or crush them into the desired size when you’re ready to use your basil in your favorite recipe – not before!
- Use as needed until next year when you do it all over again!
Video
Notes
I use this same technique for oregano, lavender, thyme, sage, mint, stinging nettle. Having jars full of home grown herbs and teas is pretty awesome. They’re also handy for making your own homemade seasoning blends.
*Using a dehydrator or the microwave to dry your basil may provide more consistent results. Freezing or making pesto are other sure fire ways to preserve your basil.