How to Dry Fresh Basil

Wash fresh basil leaves under cold water to remove any dirt or pesticides. Gently shake off the excess water.

Use a clean kitchen towel or paper towels to carefully pat the basil leaves dry. Removing extra moisture helps the dehydrator work more efficiently.

Pluck the basil leaves from their stems. You don’t need the stems for drying, and it’s easier to dry just the leaves.

Lay the basil leaves out in a single layer on the dehydrator trays. Make sure the leaves don’t overlap too much, so the air can circulate and dry them evenly.

Set your dehydrator to a temperature between 95°F to 115°F (35°C to 46°C). This low heat helps preserve the flavor and color of the basil without cooking it.

Let the basil dry for about 2-4 hours. The drying time may vary depending on the dehydrator and the thickness of the leaves. The basil is done when it’s completely crisp.

Take a leaf and try to break it. If it breaks apart easily, it’s dry enough. If it feels soft or bends instead of breaking, let it dry for a little longer.

Once the basil is fully dried, let it cool down before storing it. Place the dried basil in an airtight container or jar. Store it in a cool, dark, and dry place to keep it fresh for several months.

Set your oven to the lowest temperature, usually around 170°F (77°C). If your oven doesn’t go that low, you can set it to 200°F (93°C) but keep an eye on it to avoid burning the basil.

Wash the fresh basil leaves under cold water and gently shake off the excess water. Then, pat them dry with a towel or paper towels. This helps the leaves dry faster.

Pluck the leaves off the stems. You don’t need the stems for drying, and it will make it easier to spread the leaves out.

Place the basil leaves in a single layer on a baking sheet. Make sure the leaves aren’t overlapping, so they dry evenly. You can line the baking sheet with parchment paper to prevent sticking.

Place the baking sheet in the oven, leaving the oven door slightly open. This allows moisture to escape and helps the basil dry faster. You can place a wooden spoon in the door to keep it slightly ajar.

Let the basil dry for about 1 to 2 hours. Keep checking it every 30 minutes to make sure it doesn’t burn. The leaves should become crispy and crumble easily when they’re done.

Once the basil is completely dry, take it out of the oven and let it cool. After cooling, store the dried basil in an airtight jar or container. Keep it in a cool, dark place to keep it fresh for months.

First, wash the basil leaves with cold water and shake off any extra water. Pat them dry gently with a towel or paper towels. You want them as dry as possible before drying them in the air fryer.

Pull the leaves off the stems. You only need the leaves for this, so just focus on those. You can discard or save the stems for later.

Lay the basil leaves out in a single layer in the air fryer basket. Don’t pile them up, or they won’t dry evenly. If you have a small air fryer, you might have to do it in batches.

Set your air fryer to 95°F to 105°F (35°C to 40°C), if it has a temperature control. If not, just set it to the lowest possible temperature. If your air fryer doesn’t have a low temp setting, you can set it to 180°F (82°C) and keep checking it so it doesn’t burn.

Put the basket in the air fryer and let it run for about 10-15 minutes. Keep checking every 5 minutes or so to make sure the basil is drying evenly. If your air fryer has a fan, that’s great—it’ll help dry the basil faster.

Once the basil feels crisp and crumbles easily, it’s ready! If it still feels soft, let it go for a few more minutes.

Once your basil is dry and crispy, let it cool down to room temperature. Then, store it in an airtight jar or container. Keep it somewhere cool and dark, and it’ll last for months!

Once the basil flowers have dried and turned brown, collect the seeds. You can shake the flower heads gently to release the seeds or pull them off and scrape the seeds out.

Remove any extra bits of flower or dirt by gently rubbing the seeds with your fingers.

Lay the seeds in a single layer on a paper towel, plate, or tray. Make sure they aren’t piled up, so they can dry evenly.

Keep the seeds in a warm, dry place for about 1-2 weeks. You can leave them in a spot with good airflow, but avoid direct sunlight, as it can damage the seeds.

Once the seeds feel hard and dry to the touch, they’re ready to store.

Put the dried seeds in an airtight container, like a jar, and keep them in a cool, dark place until you’re ready to plant them.