Want to enjoy your homegrown basil’s flavor and health benefits year-round?
It’s easier than you might think, and the method you choose can actually make a surprising difference. Recent research from the Journal of Food Composition and Analysis has revealed that the way you dry basil impacts its nutritional content,1 so you’ll want to get it right!
Here are effortless techniques for drying your garden’s basil bounty, each with its own advantages.
1. Microwave Drying
Place a single layer of basil leaves on a microwave-safe plate lined with paper towels. Microwave on high for 30-second intervals, checking and rearranging leaves each time, until dry and crumbly.
- Pros: Fastest method. According to the study, microwave drying is the most effective method for preserving the nutrients, protein, vitamins, and color characteristics of basil leaves during the drying process compared to convective and combined microwave-convective drying.
- Cons: Can easily over-dry or burn leaves if not monitored carefully. May not be suitable for large quantities.
2. Oven Drying
Preheat oven to the lowest setting (ideally 170°F/77°C or lower). Spread leaves on a baking sheet lined with parchment paper. Bake for 1-2 hours, checking regularly, until leaves are dry and crumbly.
- Pros: Relatively fast. Good option for humid climates where air drying might be difficult. The study shows that this method has a slower process compared to microwave drying, but it better preserved the heat-sensitive nutrients.
- Cons: Requires energy to run the oven. Risk of burning the leaves if the temperature is too high. The study suggests that convective drying still resulted in some nutrient loss, particularly of Vitamin C.
3. Dehydrator Drying
Arrange basil leaves in a single layer on dehydrator trays. Set the dehydrator to the herb setting or the lowest temperature available. Dry for 1-4 hours, depending on your model.
- Pros: Consistent and efficient drying. Retains flavor and color well. This is another way of convective drying. While convective drying takes longer than microwave drying, the study demonstrates that it is more effective at preserving nutrients that are sensitive to heat.
- Cons: Requires a dehydrator, which is an added expense if you don’t already own one. The study indicates that convective drying, while gentler than other methods, still leads to a reduction in certain nutrients, notably Vitamin C.
4. Air Drying
Gather basil stems into small bunches and tie them securely with twine or rubber bands. Hang the bunches upside down in a warm, dry, well-ventilated area away from direct sunlight.
- Pros: It’s a low-tech method that doesn’t require any special equipment.
- Cons: According to a study published in the International Food Research Journal, air drying, whether in the open, with hot air, or under the sun, caused nutrient loss in basil leaves and took a considerable amount of time.(ref)
5. Shade Drying
Dry the basil leaves in a shaded area with good air circulation. The leaves are spread out in a single layer on trays or screens in a shaded area with good airflow. This could be a well-ventilated room, a covered porch, or any place protected from direct sunlight.
- Pros: According to another study from the Agriculture Research Journal, this method retains more chlorophyll, carotenoids, and other nutrients.(ref) It also doesn’t require special equipment and can be done in most climates.
- Cons: It can take several days to a week, which can be a drawback if you’re drying large quantities and have limited space. Plus, the process can be influenced by humidity and temperature that can prolong drying time or affect the quality of the final product.
6. Sun Drying
Spread clean basil leaves in a single layer on a clean, dry surface (like a tray or screen) in direct sunlight. Turn the leaves occasionally until completely dry and brittle.
- Pros: It utilizes the sun’s energy, making it a cost-effective and environmentally friendly method.
- Cons: Weather dependent, can take several days, and may result in some flavor loss compared to other methods. The study from the Agriculture Research Journal suggests that sun drying caused basil leaves to lose their green and yellow colors and reduced potentially beneficial compounds.
With these six easy drying methods, you can enjoy your basil harvest all year long! Whether you air-dry, use appliances, or mix and match, find the way that works best for you. Try it out and enjoy the flavor in your dishes!
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.