Basil surely tends to be the favorite herb in American kitchens due to its adaptation in any dish. One of the easiest ways to maintain basil's taste and aroma long after harvesting season is drying.
So, if you want to learn how to dry basil at home, keep reading this blog. Here, we present 10 different but easy ways so that you never have to buy it from the store again.
After the basil leaves have been harvested and cleaned, set them out singly on a clean, dry surface. Then, put the tray in a spot where it gets consistent, bright sunlight. In a few days, the leaves will be completely dried and brittle.
They can be crumbled into flakes or stored whole in an airtight container. This sun-drying technique serves to lock in aromatic qualities of basil and turn them into a valuable addition.
Air-drying is probably the easiest and most traditional method. Gather small bunches of leaves together - tie them with kitchen twine hanging upside down in a place that is well-ventilated, but out of direct sunlight.
This will be a method of preservation that will enable the basil leaves to shed off their moisture content and give them an enhanced flavor and aroma. The bright green color of the basil will now darken as it dries. Sometimes this can take 1-2 weeks depending on the humidity in your home.
Drying basil in the food dehydrator is really more effective and safe. It dries with very little flavor lost and waste produced. But, food dehydrators are just so expensive!
Line the basil leaves in a single layer on the dehydrator trays. Place the dehydrator at the lowest temperature, usually between 95°F-110°F. Dehydrate at 95°F - 110°F for 4-10 hours until completely dry and crispy. Some dehydrator models even have an "herb" setting ideal.
Drying basil in oven is super, super easy, and it's great for drying big batches of herbs all at once. Plus it makes your kitchen smell really nice! If you are in a rush, you can try this approach.
Line a baking sheet with parchment paper and place clean basil leaves on it in a single layer. Preheat your oven to 105-120°F or the lowest temperature.
Keep the oven door a little ajar for an avenue for moisture to escape as you dry leaves for about 2 hours, always checking every 30-45 minutes. If they're feeling fully dry, take them out of the oven.
Drying basil leaves in the microwave is time-consuming and speedy, but a great deal of attention is required. You can't dry large batches at one time.
First, pluck, wash, and dry the leaves. Lay them singly on a paper towel to make sure no two or more of them overlap. Set your microwave at medium power and heat the leaves for 20 seconds.
Check them and return to the microwave in additional 10- to 15-second intervals until they are dry. Be very attentive with the leaves, because microwaves often heat things out of uniformity. When the basil leaves become crumbly, they are ready for storage.
Drying basil in the air fryer is similar to drying it in the oven. You begin by heating your air fryer to the lowest temperature; if it has a "dehydrate" function, that is for VIP.
Line the air fryer trays or racks with basil leaves in one layer, making sure some space is available between each leaf to ensure good airflow. Place the trays in a preheated air fryer and let the basil dry for 1 to 2 hours, flipping them in between to avoid over-drying.
Herbs can be easily dried in a frost-free refrigerator with excellent retention of flavor and color. Fresh herbs are wrapped in layers of paper toweling, which absorbs moisture from the leaves. Place wrapped herbs on a shelf in the refrigerator.
Avoid putting them in plastic bags, for they would retain moisture and therefore slow down the whole process. In this case, the refrigerator's frost-free action sets in and evaporates the moisture absorbed by the towels.
Over a period of 3 to 4 weeks, this undramatic process yields nice dried herbs.
Drying Basils using salt is one of the most cost-effective ways to dry basils. Salt has been used for centuries to dry and preserve foods. It pulls out the moisture from herb leaves and preserves the original flavor. Salt also inhibits the growth of microorganisms by drawing water.
Start with freshly picked basils that have been cleaned and thoroughly dried. Layer fresh basil leaves with coarse salt in a container. After a week remove the basil leaves and brush off the excess salt. You should have freshly dried basils to add to your herb collection.
It doesn't matter if you don't have an oven or dehydrator because you can dry basil easily with the help of an electric fan as well. To dry basil using an electric fan, start by washing and gently drying the leaves. Arrange them in a single layer on a flat surface.
Position the electric fan nearby on a low setting to gently circulate air over the leaves. Check and rotate the basil every few hours. Depending on humidity levels, it may take several hours to a day for the basil leaves to dry completely. This method preserves the flavor of fresh basil effectively.
Drying basil with silica gel is a very cautious but efficient way of preserving flavor and bright green color. First of all, basil leaves should be carefully washed and dried to remove dirt and moisture.
Then take a shallow, clean airtight container and make a silica-basil sandwich with basils in the center. Close the container with a lid or seal it with plastic wrap to prevent moisture from entering.
Leave it alone for a week or two, depending on humidity and leaf thickness. And you needn't worry because silica gel is safe.
We have listed the easy steps to dry basil below;
Basil will begin to flower once its leaves on a stem are fully grown, but its flavor diminishes once flowering starts. To prepare and dry, you have to harvest basil before flowering.
Mid-morning is ideal for harvesting when the plant is hydrated but the sun has dried the leaves. If flowering begins, cut the stem just above a pair of emerging leaves. Separate basil bunches, trim the leaves from the main stem leaving a short piece of stem, and bundle them for drying.
Those leaves that are cut before drying basil should be washed under cold water to remove dirt, chemicals, or other debris.
After having washed them, lay them on a paper towel and pat them lightly with another towel to remove excess moisture. This helps in preventing molding during the time of drying.
In the above blocks, it is stated that basil can be dried in several ways. One may opt for different air-drying methods or sun drying of basil, drying basil in the oven, drying in the microwave, air fryer drying, refrigerator drying, and drying with the help of silica gel.
It all depends upon your choice. Dry the basils as mentioned in the ways above.
Once crispy, remove the leaves and store them in an airtight container. Store in a cool, dark place for flavor conservation.
For crushed basil, crumble leaves into a jar or make use of parchment paper funnel for easy transfer. Whole dried basil will last for 6-12 months, and crushed basil will keep for 3-6 months. Store both in a cool, dry place.
Drying Basils comes with tons of benefits and we've enlisted some ways to dry basils further below;
Drying basils aids in the preservation of basils because if not dried and stored the basils will eventually rot. So drying basils is the ultimate way to preserve them and use them for quite a long time.
Dried basil actually concentrates its flavor, which makes it far more potent than fresh basil. This is because the water content in the drying process is taken out, leaving a higher concentration of aromatic oils and flavor compounds.
One of the great things about dried basil is just how convenient it truly is. Shelf-stable means you can have it in your pantry at any time.
No need to worry about wilting leaves or spoilage, as it is ready to sprinkle into sauces, soups, or onto pizzas with a quick reach into your pantry. Besides, you can use it throughout the year without it depending on basil season.
Dried Basil is advantageous for health as it is good for the respiratory system and can be consumed as an herbal tea. It can also be used to treat throat and nose infections.
It also helps recover from dysentery, nausea, and problems of gas in the stomach.
As we told you earlier, drying basils by yourself will prevent you from going to the spice aisle in the convenience store. So talk about how cost-effective it sounds. Once you dry and store basil, it is sufficient for 2 years. You never have to worry about spending a single penny on basils.
Talk about being versatile! Dried basil serves the purpose of being a medicinal herb to the purpose of enhancing the flavor of your favorite food like Pizza. It just fits in anywhere just right.
Drying also preserves many nutrients present in fresh basils so you need not worry about nutrition loss while using dried basil.
Although it isn't the talk of the town but you must admit that dried basil is travel-friendly. You can carry it anywhere if you are one of those person who needs to have a pinch of basil's aroma in their diner.
Dried basil allows for experimentation in recipes without the risk of wilting or spoiling fresh herbs. So you are more than welcome to try basils to make a soup or basil cake and experiment with it as per your need.
Dried Basil takes up less space compared to fresh herbs. You can just store it any any air-tight container and it won't take you much space as well.
Dried basil can be stored either as whole leaves or crushed. Whole leaves retain more flavor but are less convenient to use quickly. Arrange whole leaves carefully in an airtight container without crushing them.
For optimal preservation, you can store basil to keep them in a cool, dark cupboard away from heat or sunlight.
For crushed basil, crumble the leaves into a jar or use a parchment paper funnel for easier transfer. Whole dried basil can last 6-12 months, while crushed basil stays good for 3-6 months. Store both types in a cool, dry place.
Dried basil leaves typically maintain their best quality for about 2 to 3 years, though their actual shelf life can extend beyond this period if stored properly.
Over time, dried basil can lose its potency, resulting in a diminished flavor and aroma.
