Dehydrating Basil
Summertime brings with it an endless supply of your favorite fresh herbs. Don't let their goodness disappear when the season ends. There are many ways to preserve herbs so that you can enjoy them throughout the year. One of my favorite ways to preserve herbs is through dehydration.
Basil is a wonderful herb to dehydrate yet it's often overlooked. Many people choose to make pesto or freeze some in ice cubes. I have found that the best way to preserve the flavors all year long is through dehydration.
There are a few tricks I have learned along the way:
1. Prep the leaves the day before. I usually pick, wash, and dry my basil the day before I plan to dehydrate it. This saves on the amount of time it will take to dehydrate them. You could do it the same day, but it will take up to three times as long to dry out.
2. Use a salad spinner to dry your leaves. This removes a lot of moisture from your leaves and cuts down the time it takes them to dry.
3. You will find that the larger leaves will curl and may not fit in your specific dehydrator because of tray spacing. Simply tear the leaves apart so that they will lay flat. This will not affect the end result.
4. Once you have your leaves dehydrated, empty them into a large bowl. This will allow you to crumble them easier.
5. Use an air-tight glass jar to store your leaves. I do not recommend using plastic containers. If you have a vacuum system that has a jar attachment, using it will keep your herbs fresh the longest.
6. If you currently don't own a salad spinner or a dehydrator, try your local thrift store or yard sale. I always find a ton of these for under $5 at these locations. If you do not own these items, no worries you can still dehydrate your herbs.
Dehydrating your basil:
1. Prepare the leaves:
Wash your leaves thoroughly with cold water and separate them from the stem. Use a salad spinner to dry them. Lay them out individually on the dehydrator racks or on paper towels. Do this the night before and allow them to further air dry overnight or at least 8 hours.
2. Drying the leaves:
If you are using a dehydrator, place the leaves on the racks and set it on 105 degrees or the herbs setting. It can take anywhere from 5-10 hours depending on the moisture in or on the leaves. Set the time for 5 hours and check every hour or two thereafter.
If you are using the oven, place the leaves on a foil-lined sheet pan. Set your oven to 100 degrees. If your oven doesn't go below 200 degrees, then set it to the lowest temp possible and either prop the door open or turn the oven on and off during the process. You will also have to check on the herbs regularly to make sure they don't burn.
3. Processing the leaves:
The leaves are finished when the crumble easily into pieces between your fingers. Gather the leaves up and place them in a large bowl. I usually rub the leaves between my hands to break them apart. You could use a spoon or even a quick pulse in the food processor, but I like to use my hands. Use a funnel and pour your leaves into a glass jar with a tight lid.
That's it! It's as easy as 1,2,3. This method will work for most leafy herbs as well, so try it out with all of your favorites.
