Have a bunch of fresh basil? Follow these few easy steps to fill your pantry with your very own dried basil.
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I was out in the garden pinching back my basil plants to make them grow in bushier. (Little garden tip for ya.)
And I ended up with a basket full of fresh basil and no dish I need to use it in. What a problem to have, right?
So – I took all those wonderful smelling, beautiful, green leaves and dried them to a crisp. (No worries -they still smell and taste amazing!)
And now I have dried homegrown basil that’s ready when I am.
Here’s what you need:
- A bunch (or a little) of fresh basil
- Reusable paper towel
- Baking sheet
- Silicone baking mat or unbleached parchment paper
- Glass jar to store it in
Here’s what you do:
Start by running the basil leaves under water to remove any dirt and bugs.
Remove the leaves from the stems. The easiest and quickest way is to pinch them with your nails where they meet.
Place the basil leaves on a single layer on the reusable paper towel and pat dry. (I keep dozens of these on hand to use.)
Line your baking sheet with unbleached parchment paper or a silicone baking mat. (This is the parchment paper I recommend.)
Next, place the leaves in a single layer. You may need to use a couple baking sheets depending on how many leaves you have.
Then put it all in the oven and bake at 170°F for about 45 minutes.
Note: You may need more or less time depending on how much basil you have and how dry it is when you put it in the oven.
After they’re dried crumble them up and store them in a glass jar. I like using these, but you can always reuse any glass jar you have on hand.
Happy making! Until next time
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