Basil is an herb from the mint family.Basil can be used in a variety of dishes and sauces, such as pesto, herb-rubbed chicken, and tomato soup.One way to make your own dried basil is by using leaves from your garden or the supermarket.
Step 1: Only a third of the plant should be harvest.
If you want to harvest basil leaves from the garden instead of buying them at the store, you should wait until the plant is at least 15 cm tall.Pick off the leaves individually or cut off a whole stem, but make sure to harvest from the top down.Only the top one third of the plant should be cut back.It will take a few weeks before the plant is ready to harvest again if you cut off the top of it.
Step 2: The leaves need to be removed from the stem.
If you have a full stem of basil, remove the leaves with your hands.Throw away dead leaves.If you want, you can keep the stems and use them in stock or stuffing, or in oil or vinegar to make a tasty dressing.
Step 3: The leaves need to be washed under water.
When you remove the leaves from the stems, place them in a bowl or sink and run water over them.Allow them to sit for a few minutes after you stir them with your hands.Take the leaves out of the water and put them on a towel.The dirt will sink to the bottom of the bowl during rinsing.Don't pour the contents of the bowl into a strainer, since this will dump the dirt back onto the leaves.
Step 4: After washing the leaves, let them dry.
Let the basil air dry or pat it dry with a towel.Wait until the leaves are completely dry before putting them in the oven.You can roll the leaves up in a towel to absorb excess water.
Step 5: The oven should be on the lowest temperature.
When you are ready to start drying your basil, preheat your oven to the lowest possible temperature, around 200 F.It is possible to leave the oven door ajar to keep it from getting too hot.
Step 6: The leaves can be spread on a baking sheet.
Parchment paper can be put on a baking sheet while the oven is preheating.The leaves should be spread out on the paper.Since this will slow down the drying time, try not to let the leaves overlap.It's possible to leave a little space between them.
Step 7: The leaves should be baked for a few hours.
The oven is on the top rack.Check the leaves frequently, especially as you approach the 2-hour mark, and turn them over occasionally with tongs to help them dry more evenly.You can easily crumble the leaves.
Step 8: Once they are cool, crumble the dried leaves.
Take the leaves out of the oven and put them out to cool.You can use your hands to make small pieces of dried leaves.You can grind the leaves with either a mortar and pestle or a spice grinder.Ground herbs lose their flavor more quickly than whole or crumbled leaves.
Step 9: The leaves should be placed in the containers.
Place the leaves in a jar with a tightly sealed lid after crumbling them.If you want your basil to stay potent and delicious for as long as possible, you need to keep it in a dark, cool place, such as a cupboard or pantry.
Step 10: You can use your dried basil within a year.
Basil should last for 1-2 years with proper storage.You can tell if the basil is still good by crushing it in your hand and smelling it.It has lost its power if you can't smell or taste it.Basil should not be spoiled if it is completely dry.It could lead to mold.