Dried Basil
A practical guide to drying basil with a focus on preparing the herbs, controlling moisture, and storing the finished product conveniently.
Dried basil for tomato-based and Mediterranean dishes.
What you will need
Below is the ingredient list for this recipe with the base proportions. It is convenient to prepare everything you need in advance so the cooking process goes more smoothly and without rushing.
There is 1 item in the list. It is convenient to check that everything is ready first and only then move on to the cooking steps.
- Basil400 g
How to make it
The recipe is broken down into clear steps so it is easy to follow right in the kitchen. Move through them in order to keep the process under control and avoid missing important details.
This recipe has 4 steps. It is easiest to follow them in order without jumping between stages.
Step 1
Prepare the basil. Sort through it, rinse it quickly, and dry it thoroughly.
Step 2
Spread it out in a thin layer on mesh trays or dehydrator trays.
Step 3
Dry at 35–40°C until fully dry and brittle.
Step 4
Cool completely and store in a dry jar.