How to Dry Fresh Basil Leaves at Home

In this guide, I’ll show you how to dry fresh basil using 4 simple methods, including the oven, air fryer, dehydrator, and air-drying method. It’s easy, affordable, and a great way to keep homemade dried basil ready for soups, sauces, pasta, and more.

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Why Dry Fresh Basil Leaves?

Drying basil is a simple way to save those fresh leaves before they go bad, especially if you have a big bunch from the garden or bought more than you can use right away.

It also means you’ll always have dried basil ready for pasta sauces, soups, marinades, roasted vegetables, and cozy weeknight dinners.

Benefits Of Drying Basil

Drying basil at home is easy, affordable, and a great way to save extra herbs before they go bad.

You also get to choose the method. Air drying and dehydrating keep the flavor fresh and fragrant, while faster methods like the microwave are helpful when you’re short on time.

Another big bonus: you know exactly what’s in your dried basil. No fillers, no additives, no mystery ingredients. Just real basil leaves, dried and stored for later.

Homemade dried basil is also fresher, more flavorful, and usually much cheaper than buying a small jar from the store. Especially if you grow basil at home, it’s such a simple way to get more out of your herbs.

Now, let’s look at how to dry fresh basil leaves at home.

Preparing Fresh Basil Leaves For Drying

Before drying basil, give the leaves a quick clean so they dry evenly and keep their best flavor.

• Pick through the basil: Remove any bruised, brown, or wilted leaves. You can keep the stems if you like, since they still have basil flavor.
• Wash gently: Rinse the basil in cool water. A bowl of water works better than strong running water, which can tear the leaves.
• Wipe if needed: Use a damp paper towel or clean cloth to remove any dirt that doesn’t rinse off.
• Dry well: Pat the basil dry with paper towels, or use a salad spinner if you have one. The drier the leaves are now, the faster and better they’ll dry later.

Method 1: Using An Oven

Oven drying is one of the easiest ways to dry basil at home, especially if you want a quicker method and don’t have a dehydrator.

• Preheat the oven: Set your oven to the lowest temperature, usually around 160°F / 70°C.
• Prepare the tray: Line a baking sheet with parchment paper and spread the basil leaves in a single layer.
• Dry slowly: Place the tray in the oven and dry for about 1 to 1½ hours, or longer if needed.
• Check the leaves: The basil is ready when the leaves feel dry and crumble easily between your fingers.
• Cool completely: Let the dried basil cool at room temperature before storing.

Tips

• Keep the oven temperature low. Higher heat can burn the basil and reduce the flavor.
• Use more than one tray if you have a lot of basil.
• For the best flavor, let the basil air-dry for a day or two before finishing it in the oven.

Method 2: Use A Food Dehydrator

A dehydrator is one of the best ways to dry basil because it uses low, steady heat and helps keep the flavor fresh.

• Set the dehydrator: Use the herb setting, usually around 95°F / 35°C.
• Arrange the basil: Place the basil leaves in a single layer on the dehydrator trays.
• Dry slowly: Let the basil dry for 12 to 24 hours, depending on the size of the leaves and your machine.
• Check the texture: The basil is ready when the leaves are crisp, dry, and crumble easily.

This is my favorite method for drying basil because the quality is usually better than oven drying. The only downside is that you need a dehydrator, and it does take a little more time.

Method 3: Natural / Air-Drying

Air drying is the easiest method because you don’t need any special equipment. It works best if your basil still has the stems attached.

• Gather the stems: Tie the basil stems together with kitchen string.
• Hang upside down: Place the bundle in a warm, dry spot with good airflow.
• Let it dry: Leave the basil for a few days, until the leaves feel dry and crumbly.
• Remove the leaves: Once dried, gently pull the leaves from the stems and store them in a jar.

This method takes longer, but it keeps the basil flavorful and gives your kitchen that cozy, homemade herb-drying feeling.

Method 4: Use A Microwave

The microwave is the fastest way to dry basil, but it is not my favorite. It works in a pinch, but the flavor will not be as fresh as the other methods.

• Line the plate: Place a paper towel on a microwave-safe plate.
• Add the basil: Spread the basil leaves in a single layer.
• Cover: Place another paper towel on top.
• Microwave in short bursts: Heat in 30-second intervals, about 3 to 4 times, until the leaves look dry and shriveled.
• Use soon: Microwave-dried basil is best used right away, not for long-term storage.

This method is quick, but for the best flavor, I would use the oven, dehydrator, or air-drying method instead.

How To Store Homemade Dried Basil Leaves

Once your basil is fully dry, store it in an airtight container. I like using a small glass jar because you can easily see if any moisture gets inside.

You can keep the dried basil leaves whole or gently crush them before adding them to the jar. Store the jar in a cool, dark pantry or cupboard, away from sunlight and heat.

Try not to leave the jar open for too long, since moisture can ruin dried herbs. And if you make a lot of homemade dried herbs, add a quick label with the name and date so it’s easy to find later.

Uses of Dried Basil Leaves

Dried basil is perfect for pasta sauces, pizza, marinades, soups, stews, and casseroles. It also tastes great with tomatoes, garlic, olive oil, roasted vegetables, grilled meats, and easy snacks like my Caprese Empanadas.

You can also add it to seasoning blends or sprinkle it over warm dishes for a quick herby flavor boost.

Frequently Asked Questions