Dehydrating basil with a dehydrator is an easy way to preserve basil all year long. Whether you’ve got a garden full of basil or just picked up a bunch from the store, this method helps you make the most of your herbs with minimal effort. Plus, it’s a great way to ensure you always have delicious basil on hand for your favorite recipes.
Why You’ll Love This Method
- Dehydrating basil allows you to capture and preserve the fresh, vibrant flavor of basil at its peak, ensuring you have flavorful herbs available year-round.
- Drying your own basil is much more economical than purchasing dried basil from the store, especially if you grow your own or buy in bulk.
- The process of dehydrating basil is straightforward and requires minimal hands-on time. It’s an easy way to preserve large batches of basil in a small amount of space.
- If you have an abundance of basil, dehydrating it prevents waste. Instead of letting excess herbs go bad, you can preserve them for future use.
Drying Tips
Harvest at the right time: Harvest basil in the morning after the dew has dried but before the day gets too hot. This is when the essential oils in the leaves are at their peak, resulting in the most flavorful dried basil.
Choose healthy leaves: Select basil leaves that are healthy and free from any damage or discoloration. This ensures the best quality dried herb.
Monitor the temperature: Keep the dehydrator temperature low, ideally between 95°F to 105°F (35°C to 40°C). Higher temperatures can cause the basil to lose its color and flavor.
Crumble just before use: Keep the leaves whole during storage and crumble them just before using. This helps preserve their flavor and potency for as long as possible.
Dry in small batches: If you have a large amount of basil, dry it in smaller batches. This ensures that each batch dries evenly and thoroughly, preventing any potential spoilage.
Equipment
- Dehydrator
- Kitchen scissors or knife
- Clean towel or paper towels
- Airtight container (such as a glass jar)
Ingredients
- Fresh basil: as much as you have available
How to Dehydrate Fresh Basil
Harvest the basil: Harvest fresh basil from your garden or use store-bought basil. The best time to harvest is in the morning after the dew has dried but before the heat of the day. This helps capture the basil’s peak flavor.
Prepare the basil: Rinse the basil leaves under cool water to remove any dirt or debris. Gently shake off the excess water and pat them dry with a clean towel or a salad spinner. Make sure the basil is completely dry before placing it in the dehydrator.
Arrange the basil in the dehydrator: Remove the leaves from the stems. Spread the basil leaves out in a single layer on the dehydrator trays. Avoid overlapping the leaves to ensure even drying.
Set the dehydrator temperature: Set your dehydrator to a low temperature, around 95°F to 105°F (35°C to 40°C). Basil is delicate, so a lower temperature helps preserve its flavor and color.
Dehydrate the basil: Allow the basil to dehydrate for 2 to 4 hours, checking occasionally to see if the leaves are dry and crumbly. The exact drying time may vary depending on your dehydrator and the humidity level in your area.
Check for dryness: To check if the basil is fully dried, gently crumble a leaf between your fingers. It should crumble easily and feel dry to the touch. If the leaves are still soft or pliable, continue dehydrating them for a little longer.
Cool and store the basil: Once the basil is fully dehydrated, remove the trays from the dehydrator and let the basil cool completely. Store the dried basil leaves in an airtight container, such as a glass jar, in a cool, dark place. Properly stored, dried basil can last up to a year while retaining its flavor.
More Dehydrating Recipes
Dehydrating Basil
Equipment
- Dehydrator
- Kitchen scissors or knife
- Clean towel or paper towels
- Airtight container, such as a glass jar
Ingredients
- fresh basil as much as you have
Instructions
- Harvest the basil: Harvest fresh basil from your garden or use store-bought basil. The best time to harvest is in the morning after the dew has dried but before the heat of the day. This helps capture the basil’s peak flavor.
- Prepare the basil: Rinse the basil leaves under cool water to remove any dirt or debris. Gently shake off the excess water and pat them dry with a clean towel or a salad spinner. Make sure the basil is completely dry before placing it in the dehydrator.
- Arrange the basil in the dehydrator: Remove the leaves from the stems. Spread the basil leaves out in a single layer on the dehydrator trays. Avoid overlapping the leaves to ensure even drying.
- Set the dehydrator temperature: Set your dehydrator to a low temperature, around 95°F to 105°F (35°C to 40°C). Basil is delicate, so a lower temperature helps preserve its flavor and color.
- Dehydrate the basil: Allow the basil to dehydrate for 2 to 4 hours, checking occasionally to see if the leaves are dry and crumbly. The exact drying time may vary depending on your dehydrator and the humidity level in your area.
- Check for dryness: To check if the basil is fully dried, gently crumble a leaf between your fingers. It should crumble easily and feel dry to the touch. If the leaves are still soft or pliable, continue dehydrating them for a little longer.
- Cool and store the basil: Once the basil is fully dehydrated, remove the trays from the dehydrator and let the basil cool completely. Store the dried basil leaves in an airtight container, such as a glass jar, in a cool, dark place. Properly stored, dried basil can last up to a year while retaining its flavor.