• Rinse and dry the basil and then remove the leaves from the stem.

Microwave Method:

• Place leaves on a paper towel-lined plate. Cover the leaves with another paper towel and microwave for 30 seconds.
• Move the leaves around in a single layer, and microwave at 30 second-intervals until they are completely dried out. (Depending on your microwave this should take between 1 ½ - 3 minutes.)

Oven Method:

• Preheat the oven to 200 degrees, or the lowest temperature it will go.
• Place the leaves in a single layer on a baking sheet. Bake in the preheated oven for a 1-3 hours, flipping them every 45 minutes to ensure even drying.

Air Fryer:

• Place the leaves in a single layer in the bottom of the air fryer basket.
• Cook the basil leaves at 270 degrees for 8-12 minutes, checking on them halfway through to ensure they do not burn.

Air Drying:

• Place the leaves in a single layer on the counter and let air dry for 2-4 weeks.
• Store the leaves whole or crunch between your fingers to store it crushed. Dried basil will last in an airtight glass jar or container for up to 1-2 years. It will begin to lose its potency after 6 months.