Easy step by step instructions on how to dry basil in the oven. This method quickly dries basil leaves in 45 minutes.
Easiest Way to Dry Basil
If you have a garden, you’ve probably run into basil overload—that moment in mid-summer when just a couple of basil plants suddenly start producing more than you know what to do with. It starts with a few leaves, and before you know it, you’re harvesting by the basket.
One of the easiest ways to manage the abundance is by drying your basil. It’s a simple way to preserve all that fresh flavor (and your hard work!) so you can enjoy it for months—or even years—to come.
If your garden is overflowing with herbs, it’s the perfect time to have a little drying day (herb party, anyone?) and preserve everything at once. Check out my guides on How to Dry Parsley in the Oven , How to Dry Oregano in the Oven , How to Dry Garlic to Make Garlic Powder , and How to Dry Mint Leaves for Mint Tea . It’s an easy way to make the most of your herb garden and stock your pantry with flavor that lasts all year.
How To Dry Basil Leaves In the Oven
Make sure your basil is washed and completely dry. I wash the entire plant and dry mine overnight on a towel.
Preheat oven to 170 degrees. If your oven’s lowest temperature is 175 or 180, that’s fine.
Place basil leaves on a baking sheet , making sure the leaves don’t overlap. Depending on the amount of basil you have, you might need a few baking sheets.
Bake for 45 minutes to 1 hour, or until basil leaves are dried and can easily crumble. Mine took 50 minutes.
Remove basil from oven and crumble in bowl. The basil should easily crumble upon touching. I like to fill the bowl up with as many basil leaves I can fit in and then crumble with my fingers. You could also use a mortar and pestle.
Store dried basil in jar for storage. I like to reuse spice jars I get from the store. If properly stored dried basil will last 1-2 years.
I hope you’ll find this method easy to dry your basil! Enjoy!
Do you wash basil before drying?
Yes, you should wash basil before drying. This will be the time to remove any dirt or critters (hey it happens) on your basil leaves before drying it. The most important part is that the basil should be completely dry before we put it in the oven. I recommend washing it and letting it dry overnight on a towel.
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Ingredients
- ▢ basil
Instructions
- Make sure your basil is washed and completely dry. I wash the entire plant and dry mine overnight on a towel.
- Preheat oven to 170 degrees. If your oven’s lowest temperature is 175 or 180, that’s fine.
- Place basil leaves on a baking sheet, making sure the leaves don’t overlap. Depending on the amount of basil you have, you might need a few baking sheets.
- Bake for 45 minutes to 1 hour, or until basil leaves are dried and can easily crumble. Mine took 50 minutes.
- Remove basil from oven and crumble in bowl. The basil should easily crumble upon touching. I like to fill the bowl up with as many basil leaves I can fit in and then crumble with my fingers. You could also use a mortar and pestle.
- Store dried basil in jar for storage. I like to reuse spice jars I get from the store. If properly stored dried basil will last 1-2 years.
Video:
How to Dry Basil in the Oven
Ingredients
- basil
Instructions
- Make sure your basil is washed and completely dry. I wash the entire plant and dry mine overnight on a towel.
- Preheat oven to 170 degrees. If your oven’s lowest temperature is 175 or 180, that’s fine.
- Place basil leaves on a baking sheet, making sure the leaves don’t overlap. Depending on the amount of basil you have, you might need a few baking sheets.
- Bake for 45 minutes to 1 hour, or until basil leaves are dried and can easily crumble. Mine took 50 minutes.
- Remove basil from oven and crumble in bowl. The basil should easily crumble upon touching. I like to fill the bowl up with as many basil leaves I can fit in and then crumble with my fingers. You could also use a mortar and pestle.
- Store dried basil in jar for storage. I like to reuse spice jars I get from the store. If properly stored dried basil will last 1-2 years.
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
