Drying fresh basil from your garden in a dehydrator

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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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Pat them dry using a clean kitchen towel or paper towel. 2. Prepare the food dehydrator. Set up your dehydrator according to the manufacturer's instructions. Most dehydrators come with removable racks, which allows for better airflow and even drying of the herbs. 3. Arrange the basil leaves on the racks.

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Set your dehydrator to the lowest temperature setting, typically around 95°F (35°C) for herbs. Allow the basil to dry in the dehydrator for 2-4 hours. Check the progress periodically to ensure the leaves are drying evenly. When the basil leaves are completely dry and brittle, remove them from the dehydrator.

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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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Dry the baking sheets of basil in the oven for about 2 hours, checking more frequently towards the end to ensure they do not burn. Or, place the trays of basil in your dehydrator. We set our dehydrator to the "herbs" setting, about 100 to 105 degrees F.

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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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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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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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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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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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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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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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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.

Drying fresh basil from your garden in a dehydrator

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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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.