Preserving freshly picked basil from the garden for future use is a wonderful way to savor its flavor throughout the year.
Because the harvests can be bountiful, dehydrating leaves is an easy and simple option to extend and maximize the herb’s use in your recipes, without having to let any go to waste.
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Basil is a delicate herb that requires gentle processing to avoid bruising.
There are a couple of drying options to choose from that we’ll cover here, and one method that I have found to be the most reliable in providing vibrantly green leaves that are highly aromatic when crushed.
With the simple steps shared with you in this guide, you’ll be ready to dry your homegrown herbs and relish in the delicious taste of preserved basil whenever you desire.
Continue reading to learn how easy it is to properly preserve your harvest through dehydration, along with discovering some helpful resources and culinary tips.
HarvestingI find it tends to be a beautiful, sunny day when the basil in the garden is ready for gathering.
If you’re looking for some cultivation and care tips to encourage abundant and happy plants, our basil growing guide will get you started.
The many possibilities, when considering what I could create in the future with the fragrant leaves, are exciting and practically endless.
As with most harvests, I gather in the morning, after the dew has dried and before the sun warms everything up.
Before drying, storing, and labeling, I process my harvest thoroughly.
I rinse the basil and promptly place the cuttings in a salad spinner to remove as much excess water as possible before beginning the
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