When Mr. LH and I are cooking, we'll occasionally run outside to pick off a few leaves. Sometimes we'll clip off an entire stem to keep in a mug of water in the kitchen.
But when the plants start growing faster than we can use it, I dry them. The first time I dried basil this summer, I pulled out my food dehydrator. But with the air here so dry and the temperatures above 90 degrees everyday, I discovered it was faster to just dry them outside. Besides, isn't that what was done back before food dehydrators were invented?
|Freshly picked and washed basil ready for drying|
I wash the leaves and place them on baking sheets lined with paper towels.
|These basil leaves still have about another hour to go.|
|Dried basil, ready to be stored|