Drying Basil for the Winter

Drying the basil is a very simple and quick way to prepare your basil for storage. The best way is to let it air dry as oven drying even at low temperatures can destroy the essential oils and flavors.

As with any method is it important to first rinse the stalks under cool water to remove dirt and insects.

Pat dry with a paper towel.

Gather a few Basil stems together, tying some twine or string around the bottom portion.

Hang the basil in an area where it can dry. An area that has a gentle breeze either naturally or via fan or air conditioner vent. This will keep air circulating and prevents mold from accumulating.

If you feel uncomfortable leaving the leaves exposed try adding this step. Put the herbs in brown paper sacks. Poking with a few ventilation holes in the bag for air circulation. Gathering the opening of the bag around the bottom portion, allowing the stems/leaves to hang inside the bag. Use string, twine or a rubber band to close the bag.

The important thing is to allow the moisture evaporate slowly and naturally, leaving the precious essential oils behind.

After about two to three weeks, once the basil is dried thoroughly, remove the leaves from the stems. Leaving them whole or crumbling is up to you. Store it in airtight containers, placed away from the heat and light. They will keep for up to one year.

Dried Basil works will in sauces, sprinkled on pizza or tossed in a salad or top of soup.

Next time: Freezing Basil.

Blessings,
Pamela Dawn