How To Harvest and Dry Basil
Basil is a great herb to grow that can be harvested throughout the summer growing season. Here are step by step instructions to harvesting, and drying, basil.
After an inauspicious beginning, my basil started to take off and really grow! Basil is an excellent herb to use in pasta, tomato and salad dishes. Sonny-boy grabbed some for pesto, and Hubby used fresh in a zucchini stuffed zucchini recipe that was absolutely delicious. While I have clipped any flowering action at the top of each leave-area that began when the basil started to bolt, I knew I wanted to allow my plants to grow so I would have a healthy harvest to dry all at once.
● I went out to gather a large quantity of basil one day a few weeks ago.
● I bent back the stems to look for a tri-area to clip just above.
● If there were new leaves started on the shoots, so much the better.
● I clipped as close to the bottom of that tri as possible (closer than the pic! Clipping and photographing when you are too lazy to set up a tripod isn’t a lot of fun.)
● I gathered a good quantity of fresh basil.
● Wash your basil thoroughly.
● Remove the stems, and wash again. You want to make sure all the dirt and any bugs are removed.
● I spin mine in a salad spinner
to remove excess water and for faster drying.
● I have two convection ovens with a drying setting, and that is what these drying instructions are for:
● After spinning to dry, I laid out on some racks and preheated my ovens to the dry setting of 125°.
● That is parchement paper on those racks. Some have suggested using it to keep the color of the basil true. I honestly haven’t seen a big difference between direct metal and parchment paper on drying basil. I did larger leaves directly on metal sheets this round to compare (I had 6 sheets in all, 3 trays per oven).
● Basil takes a while to dry depending on how large your leaves are: 3-6 hours.
● You know your basil is dry when you can crumble it between your fingers.
● When your basil is dry, you can crumble between your fingers to crush the entire amount, or use a mortar and pestle.
● Pick out any leaves that do not crumble readily, and continue to dry them. You don’t want to store half-damp leaves.
● Hubby insisted we use a food saver jar for this batch. I agreed, and he removed the air with his foodsaver to keep the basil dry.
● Store in your cupboard or freezer.
I expect to do this several more times before the gardening season is over. I have four surviving, and flourishing plants, and that will give is more than enough basil for the year.
Interested in more gardening posts? You might also enjoy these:
● How To Harvest and Dry Parsley – Parsley is a great herb to grow that can be harvested throughout the summer growing season. Here are step by step instructions to harvesting, and drying, parsley.
● 10 Easy Herbs to Grow – If you are a beginner gardener and would like to start growing herbs, this list of easy to grow herbs will help you decide what to cultivate.
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Gail says
I didn’t know about cutting it at the tri-. Maybe that’s why mine isn’t growing in abundance like yours. I get basil, but not nearly enough. We love it too.
Barbee says
Gail, I have found that basil responds to pinching and pruning by growing more vigorously. So if one of your plants seems to be tall and scrawny looking, try ‘tipping’ it and see if it starts get bushier. Especially if you see bloom/buds forming. Get rid of these early buds . Good luck!
Ann, I love basil-but NEVER dry it. I freeze mine (Both in oil and dry leaf). IMO, it keeps it’s fresh flavor better and the texture is far superior to dry. (besides I can get dry basil cheaply at any grocer) Glad your plants are finally producing for you. 🙂
Ann says
I think Hubby would love for me to freeze the basil, Barbee. Considering I freeze everything and anything, the fact that I won’t freeze basil probably baffles him. (And probably you too! I don’t like basil much (so I’m odd), and he’ll use full leaves.. blech)
Ann
Ann says
The tri-cut right above the new growth will allow the stems to come back, Gail. The pinching (as Barbee posted) will give you fuller stems. I pluck those flowers that start to bolt asap, although I don’t pinch otherwise.
Shelly says
After two years of our basil plants doing terribly, I’m over run this year with basil. I planted two plants and they are huge. I need to dry some myself.
Lee says
I dry my parsley, mint and basil etc.. in the microwave.. only takes five minutes or so, and the colour doesn’t fade..
Sue says
what level do you set your micro ?.. I dry mine in a basket with foil down..and make sure I toss each day until they are dry… (an indian friend taught me that, and it works, but does take weeks) Would like to be able to get them dry and dry quickly if there is a way. Oven is not a option in the heat we have here
Jackie says
My ovens lowest temp is 170, convection and regular. How would I adjust the drying time? My first time, maybe I’ll just check it as I go. Any hints?
Ann says
I would definitely keep checking, Jackie. I have started using my dehydrator more often than my convection oven the last few years. I check frequently and pull out the leaves as they dry. I then condense the herbs that are left to further dry onto fewer trays and simply pull out the empty trays for more airflow.
Ann