Saturday, 11 October 2014

How to oven dry your own basil leaves

We have grown a lot of basil in our side vegie patch and recently I needed to use dried basil in a recipe. The quickest way to dry fresh herbs is in the oven.I normally store excess basil in oil and freeze, make homemade pesto or hang it up to dry (takes a week or so).  
 
Step 1: Collect fresh basil (and herbs) from the garden.
Step 2: Sort through the leaves and make sure there are no bugs or damaged leaves.
Step 3: Line a baking tray with foil.
Step 4: I only use the leaves and not the stems. I remove the leaves from the stems and place them evenly on the tray. You can use cooking scissors to save time. If you want the stems as well, place them on the try evenly.
Step 5: Place all the leaves you wish to use on the tray.
Step 6: Turn your fan forced oven to 150 degrees and place on the bottom shelve.
Step 7: Leave in the oven for 5 minutes or until the leaves have dried out.
Step 8: Then I placed the dried leaves onto a cooling rack. After about 30 minutes I placed the leaves into a zip lock bag. They will be fine to use for up to 1 month, as long as ALL the moisture has been removed for the leaves.
Step 9: Then put them in an air tight jar to store for use later.
 
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