How to Dehydrate Basil The Purposeful Pantry
Let's start with the quickest and easiest method: the microwave. Put a paper towel on a plate and set basil leaves on top. Microwave for 30 seconds and check. If they aren't crispy and dry yet, microwaving for another 30 seconds.
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1. Collect the Basil and Wash It. Gather your basil harvest, wash it off, and dry it with a towel. 2. Remove Leaves From the Stems. Carefully snip the leaves from the stems, and place them somewhere to continue air drying a bit while you work. 3. On a Mesh Screen or Drying Mat, Spread Out the Basil Leaves.
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Place your baking sheets in the oven and cook for 2-4 hours, or until the leaves are crisp and crumble easily in your hand. Make sure to rotate the baking sheets several times throughout the baking time. Once the leaves are crisp and brittle, turn the oven off and remove the baking sheets. Allow the basil to cool completely to room temperature.
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Repeat until you run out of basil. Small leaved basil can be left on the thin stems when dehydrating. Place the trays on the dehydrator base and place the lid on. Turn the temperature on the dehydrator to 95 °F. Dry the basil for any where from 2 hours to 12 hours or longer. Check the basil every couple of hours.
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Dehydrate Until Crumbly - Place dehydrating trays in dehydrator and set at herb setting (just about the lowest setting there is) 35°C or 95°F. If humidity levels in your house and outside are low, start checking at 6 hours, but don't be surprised if basil takes 12 to 24 hours to dry completely.
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To dry basil in the oven, first preheat your oven to the lowest temperature setting (usually around 140-170°F). Then, evenly spread the basil leaves on a baking sheet or an oven-safe tray, making sure they don't overlap. Place the tray in the oven and leave the door slightly ajar to allow moisture to escape.
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You can also dry basil in a food dehydrator. Lay each leaf in a single layer on the racks and allow them to dry in the machine until completely crisp. A super fast method of drying basil uses the microwave. Use caution to prevent the herbs from scorching. Lay the leaves in a single layer on paper towels and microwave on low for up to 3 minutes.
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Step 1. Spread basil leaves on trays in a single layer making sure not to overlap. Step 2. Dry 12-14 hours, time will vary, depending on your food dehydrator. Step 3. Check for easy crumbling, if it doesn't crumble, increase temperature to the next higher temperature setting. Continue to dehydrate, checking at random.
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1. Preheat the oven to 170 degrees. You can go up to around 195, but going over this temperature will cook your basil, which is not what we're going for here. 2. Place basil on oven safe baking sheets. While arranging your basil, try not to overlap leaves too much. 3. Put the baking sheet on the top rack of the oven.
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Step 4: Hang. Hang the bundles of basil leaves to dry from a hook or wall tack. Choose a place with indirect sunlight and good air circulation for effective drying. After around 2 weeks the leaves should be dark green, dry, and brittle. Direct sunlight will cause them to turn black or dark brown. If the leaves are not completely dry and are.
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Place the trays in the food dehydrator and set to low about 35°C (95°F) to 46°C (115°F). Or use the setting recommended in your dehydrator user manual. It will take several hours for the leaves to dry, and the length of time will vary from machine to machine. The basil leaves are ready when they have turned a dull olive color, are crispy.
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Instructions. Wash basil. It does help to allow to air dry a bit. Place on dehydrator trays. While it does shrink, I prefer to leave the leaves separated instead of mounding as they take so much longer to dry than greens. Dry at 95F/35C for up to 48 hours.
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Gently group the basil sprigs together into a bunch and keep them that way using a strong tie. You can use anything from string to a rubber band or even a hair tie. Hang the basil upside down in a dry cool room. Use a string to hang the basil bunch with the leaves hanging down and the stems at the top.
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For drying basil in a dehydrator, preheat the food dehydrator to 95-115ºF/35-46ºC. Spread into a single layer on the dehydrator trays and dry for 2-4 hours until it's completely dry and brittle. The temperature, humidity, and dehydrator model will determine how long to dehydrate basil, so keep an eye on the leaves!
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Instructions. Wash and pat dry your basil. Spread the leaves evenly and in a single layer in a herb drying rack in a place with good air circulation, out of the sun. Allow the leaves to dry for a few weeks. Place the whole leaves in an airtight glass container in a dark and dry place. Crumble when you're going to use them in your dishes.
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Arrange the basil leaves evenly on your dehydrator mats. Set the dehydrator temperature to 115 degrees F. Place the mats in the dehydrator and allow the leaves to dry for 4-12 hours or until they are completely dry. Some dehydrators may take longer; focus more on the moisture level than the amount of time.
