Herbs
Dried BasilDrying Time, Storage and How to Use It
Basil is a fragrant herb that Italian cooking can’t do without.
Fresh basil spoils quickly, and in the fridge the cold turns it black. Dry whatever you have left over. Fully dried, it keeps a long time and is handy to sprinkle into egg dishes, tomato dishes and soups.
| Drying time | Storage | |
|---|---|---|
| Dry | 4 days–1 week | 3 months at room temperature |
Drying times assume drying during the day in sunny weather and bringing them in at night.
How to dry basil
- Wash and pat dry: Wash the leaves gently and pat them dry between paper towels. Basil turns black where water sits or where it’s bruised, so handle it gently without rubbing.
- Lay out: Lay whole sprigs, or picked leaves, on a basket without overlapping.
- Dry: Strong direct sun darkens basil and drives off its aroma. It’s best to dry it slowly in a breezy spot in shade or part shade. Bring it in by evening.
Where and when to dry is covered in How to Dry Vegetables, and tools in Tools for Drying Vegetables.
When it’s done
Dry (4 days–1 week)
It’s done when the leaves have curled and crumble when you rub them between your fingers. The leaves are fairly thick, so it takes a while to get completely crisp.
Day by day
Before drying
Day 1
Day 2
Day 3
Day 4
Day 5
Day 6
Day 7
Storage
- Room temperature: Put completely crisp basil in a jar or bag with a desiccant and keep somewhere cool and out of direct sun for about 3 months. Crush it in your hands just before using to bring out the aroma.
Moisture can lead to mold. More in How to Store Dried Vegetables.
How to use it
- Tomato dishes: Tomato sauce, pizza, minestrone, caprese.
- Egg dishes: Mix into omelets or scrambled eggs for a fragrant dish.
- Bread and dressings: Knead into bread dough, or mix with olive oil and salt for a dressing.
Dried basil doesn’t have the fresh aroma of fresh basil; it’s best in cooked dishes. There’s a recipe using dried basil in the omelet on the dried bell pepper page.
