How do I dry and store basil?

June 9, 1999

I found the following information about drying herbs at:

Drying

The best dried herbs are those that have been dried rapidly, but without

excessive heat or exposure to sunlight.

When harvesting to dry, it is often necessary to spray the plants with a

garden hose the day before cutting to clean dirt and dust off the

leaves. The next morning, after the leaves have dried, make your

harvest. Remove dead or damaged leaves and make small bunches of the

herbs. Tie the stems together and hang them in a temperate,

well-ventilated, darkened room which has little dust. Label each bunch,

since several of the herbs look similar when dried.

Herbs may also be dried by removing the leaves and spreading them in a

single layer on cookie sheets or foil, though it is preferable to use

trays made of window screening for maximum air circulation. Again,

remember to label the different varieties for accurate identification

after drying.

Herb leaves are dry if they crumble into powder when rubbed between your

hands. When the drying process seems to be complete, fill a small, glass

container with the herb and seal. Put it into a hot oven for about

fifteen minutes (or microwave it - don't use a metal cover - for about

five minutes), then check for condensation on the inside of the jar. If

there is moisture present, let the rest of the herbs dry some more; if

your harvest is not completely dry when stored, it may succumb to molds.

If necessary, herbs may be dried on cookie sheets in an oven set for 110

degrees F or less, though there is some loss of essential oils using

this method.

When completely dry, store whole leaves in air-tight containers,

preferably of dark glass or some material that excludes light, in a cool

to temperate place out of direct sunlight. This will ensure good flavor

and color in your seasonings. To conserve essential oils, do not crush

the herb until you add it to your cooking.

Recommended Posts