Fresh basil is one of summer’s great pleasures. If you’ve grown more than you can use, or bought a big bunch, drying it is a simple way to enjoy its flavour all year.
Harvesting basil
If you grow your own basil, pick it in the morning, when the leaves are at their freshest. Cut stems just above a pair of leaves; this encourages the plant to grow bushier.
Air drying: the simplest method
Air drying needs no special equipment:
- Rinse the basil gently and pat it completely dry.
- Tie small bunches of stems together with string.
- Hang them upside down in a warm, dry, airy place, away from direct sunlight.
- Leave them for one to two weeks, until the leaves crumble easily.
You can place a paper bag with a few holes over each bunch to keep dust off.
Faster options
If you’re short on time, you can dry basil in an oven on its lowest setting, with the door slightly open, checking often so it doesn’t burn. A food dehydrator also works well.
Storing dried basil
- Strip the leaves from the stems once they’re fully dry.
- Store the leaves whole if you can, as they keep their flavour longer. Crumble them just before using.
- Keep them in an airtight glass jar in a cool, dark cupboard.
- Check for any moisture in the first few days. If you see condensation, the leaves need more drying.
Dried basil is best used within about six months.
Using dried basil
Dried basil has a more concentrated flavour, so use less than you would fresh. It works well in soups, sauces, stews and roasted vegetables.
How little is enough
Next time you have extra basil, hang one small bunch to dry. Enjoy the scent as it fills your kitchen.
For more, read herbs for everyday cooking: 8 to enjoy daily.
If you’d like a gentle companion in the kitchen, there’s a short food guide on the Guides page.