Simple Directions for Making Dried Basil
July 19, 2025
It’s mid-July in Central Indiana and I have tons of basil that keeps wanting to go to flower. As basil plants produce flowers, the leaves turn more bitter. Gardeners are advised to pinch and harvest as the plant grows to avoid flowering.
If you want a deep read on growing, harvesting and ideas for preserving basil, check out this Penn State extension office article by master gardeners Kathy Martin Kreisher and Susan Marquesen.
This is the first year I’ve grown enough basil to make both pesto and dried basil. Quite a few of my go-to recipes call for dried basil, so it was a goal of mine to make dried basil this summer.
My method is inspired by Nicole Burke’s Gardenary article.
You’ll need
Basil - cut stems from the plant. Harvest some stems if you want it to keep growing, or all the stems if you’re ready to say farewell to the plant.
A bowl filled with some water. Did you know kitchen sinks are dirtier than toilet seats? I personally don’t wash produce in my sink for this reason. For this task, I used a salad spinner. If you’re a gardener and don’t already have one, consider getting one! I use my spinner almost daily.
Paper towels or a clean tea towel. Or both.
A cookie sheet.
A container to store your dried basil.
An oven
Optional: parchment paper if you want to line your cookie sheet.
Directions
Preheat your oven to its lowest setting. I have a “keep warm” setting that is 175 degrees that worked for me.
Wash the basil by holding the stem upside down and swirling it in the water-filled bowl.
Don’t skip this step. I was surprised by the amount of dirt. If you need more encouragement, just think about the critters that brush up against your plants or use your garden as their bathroom. Gross.
Lay out the basil on paper towels or a tea towel.
Gently roll the towel up like a burrito, cigar, or pirate map. Unroll, and pat dry where you still see moisture.
Let the leaves air dry for a little bit.
Gently pull the leaves off them stems and lay them in a single layer on your cookie sheet.
“Bake” them in the oven for 30 minutes. After 30 minutes, check the leaves. Do they crumble at the slightest touch? If not, pop them back in for 5-10 minutes at a time until they are brittle and bone dry.
Let them cool, it doesn’t take long.
Store the full leaves or crush them to fit in a jar or container of your choosing.
This process is straightforward and easy with lovely results.
You won’t regret making your own dried basil!