Dehydrating Basil
Learn how to dehydrate basil using a dehydrator so you can enjoy homegrown basil year round!
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.