Ingredients
Scale
- 1 bunch of fresh basil
Instructions
- Wash and dry your destemmed basil leaves in cool water, ensuring all soil and possible insects are removed.
- Blanch your basil per the notes below.
- Preheat your oven to 95°F degrees, and prepare a baking sheet. If you are using a dehydrator, get it set up according to the user manual.
- Carefully lay your basil leaves out onto the sheet in a single layer.
- Place the sheet into the oven or the dehydrator for 6 hours.
- Allow to cool completely and get ready to store it.
Notes
- To blanch basil, place the leaves in boiling water for 2 seconds. Transfer the blanched basil leaves to an ice bath and then pat dry.
- Always follow your dehydrator’s instructions for herbs for the best results.
- To store dried basil, place it either whole or crumbled in an airtight container. Dried basil can keep up to several months.
- If your oven doesn’t go down to 95°F degrees, then set it on the lowest possible temperature possible. You may also need to crack the oven door open to keep it from getting too hot and burning your basil leaves.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Preserving
- Method: Oven
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 1
- Sugar: 0 g
- Sodium: 0.1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 0.1 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 0 mg