Step 1

Remove the leaves from the stems. Wash the basil thoroughly and pat dry.

Step 2

Preheat the dehydrator to 95-115ºF/35-46ºC. Spread the leaves into a single layer on the trays and dry for 2-4 hours until they are completely dry and brittle. The temperature, humidity, and dehydrator model will determine how long to dehydrate basil, so keep an eye on the leaves!

Step 3

Put your oven on the lowest temperature setting – around 170°F/75°C. Spread the leaves out in a single layer (so they dry evenly) on a baking sheet lined with parchment paper. This will also stop the dry basil leaves from sticking.

Step 4

Place in the oven and leave the door slightly ajar with a wooden spoon so all the moisture escapes. Dry for about 2 hours but check on the leaves every 30-45 minutes. If your oven can go lower - 95-115ºF/35-46ºC – then there’s no need to keep the door open. Dry for 2-4 hours, checking on the leaves a few times.

Step 5

Air-drying basil is the easiest method – but it is the longest. Tie the basil into small bundles and hang them upside down in a warm, dry, and well-ventilated place. Leave for several days until the leaves and stems are completely dry.