Did you know basil can be dried and used later? Beyond preserving all its flavor and aroma, drying lets you enjoy this delicious aromatic herb all year round. In this article, discover 3 leading drying methods, how to store it, and how to use it in tea or in anaromatic herb blend.
Why dry your basil?
By drying your basil at the end of summer, you can enjoy its aroma even in the depths of winter — in a pizza herb blend, or as an infusion.
Basil tea is said to have calming properties and may help with stomach discomfort, bloating, or mild digestive upset. It's also rich in antioxidants and vitamins, making it a healthy option for a comforting drink.
Which basil variety should you choose?
All basil varieties can be dried, but some are particularly well suited:
- Common basil, also known as sweet basil or 'Genovese'basil, is ideal for teas thanks to its mild, slightly anise-like flavor.
- For homemade teas or iced teas, lemon basil is perfect. This small-leaved basil variety has a distinctly lemony flavor.
- But our real favorite at Zollinger Bio is 'Holy' basil, also known as Tulsi. This intensely fragrant medicinal variety has notes reminiscent of cinnamon and mint. It's said to have stimulating and purifying properties.
How to dry basil leaves
Method 1: Air-drying
After harvesting your best leaves and gently washing them, it's time to dry them: arrange the leaves on a flat surface — a baking sheet or oven rack, for example — making sure they don't overlap. Then let them air-dry in a spot that's dry, well-ventilated, and dark.
Basil generally takes one to two weeks to dry completely. Once ready, the leaves should feel brittle and crumbly to the touch.
We tried it for you: air-drying
"This year I wanted to try it with three different varieties growing in pots on my terrace: 'Genovese' basil, 'Opal' basil, and Greek basil. It's a great chance to play with different shapes, colors, and aromas." — Andréane, marketing intern at Zollinger Bio
Harvesting 'Genovese' basil leaves in dry weather.
A mix of three basil varieties: 'Genovese', 'Opal', and Greek.
Leaves arranged on a tray without overlapping, ready for a dry, dark corner.
Method 2: Oven-drying
Arrange your washed basil leaves on a baking sheet lined with parchment paper. Place the sheet in an oven heated to 50°C (122°F) for about 2 hours. Use a spatula to keep the oven door slightly ajar so moisture can escape.
Method 3: Airfryer drying
You can dry your basil leaves in an airfryer using the dehydrate setting at 90°C (194°F) for 1.5 to 2 hours. Be sure to wash the leaves beforehand and arrange them in a single layer.
How to store dried basil
Store your dried basil in an airtight glass container, away from light and moisture. You can also gently crumble the leaves before storing to help release their aroma when you use them.
Recipe ideas with dried basil
How to make basil tea
Use about 2 teaspoons of dried basil leaves per cup of tea. Adjust the amount to suit your taste.
Bring water to a boil and pour it over the basil leaves in a cup or teapot. Cover and let steep for about 5 to 10 minutes, depending on how strong you like it.
Once steeped, you can strain the leaves using a sieve or tea filter — or leave them in the cup if you prefer a stronger brew.
Feel free to vary the flavor by adding other ingredients to your basil tea, such as honey, lemon, mint or other aromatic herb blend and spices, to create your own unique flavor combinations.
How to make a homemade pizza herb blend
Put your dried basil to good use by making your own pizza herb blend. Simply mix the following ingredients in a small airtight jar:
- 2 parts dried basil séché
- 3 parts driedoregano séché
- 1 part dried thyme séché
- 1 part dried marjoram
- garlic and chili powder, to taste
Discover our range of aromatic herbs
Frequently asked questions about dried basil
Not quite, but it comes very close. Drying concentrates the flavors while slightly softening the anise-like note typical of fresh basil.
Stored properly in an airtight container, away from light and moisture, dried basil keeps its full flavor for about 6 to 12 months. After that, it's still safe to use, but its aroma will gradually fade. If it starts losing its scent, it's time to restock.
The low-temperature oven method is a good option. It's faster and doesn't require extended drying space, whether on a surface or hanging.
Yes — oregano, rosemary, and parsley all work just as well with these drying techniques. It's actually a great opportunity to prepare your own homemade pizza herb blend once all your herbs are dry.
How to Dry Fresh Basil? 3 Methods