Kim_NC
Attractive To Bees
I agree, you'll retain more basil flavor using the oil/freezing method.
However, I cannot function without some dried herbs in the house. They are perfect for long Winter storage, making dry mixes, amd I also sell them at farmers markets.
I dry them by bunching with thread and hanging, similar to the picture above. I tie the bunches to a clothes drying rack and throw a sheet over it to keep the dust off, set it aside in the spare guest room. A couple weeks or more later....when they're dry and I've got a minute, LOL....I remove them from the rack and store in gallon ziplock bags.
They do not turn black with drying. They turn to a dark-olivish kinda color.
A dehydrator will also work, but it does 'cook' a lot of the flavor out of them. I never dehydrate any herbs.
However, I cannot function without some dried herbs in the house. They are perfect for long Winter storage, making dry mixes, amd I also sell them at farmers markets.
I dry them by bunching with thread and hanging, similar to the picture above. I tie the bunches to a clothes drying rack and throw a sheet over it to keep the dust off, set it aside in the spare guest room. A couple weeks or more later....when they're dry and I've got a minute, LOL....I remove them from the rack and store in gallon ziplock bags.
They do not turn black with drying. They turn to a dark-olivish kinda color.
A dehydrator will also work, but it does 'cook' a lot of the flavor out of them. I never dehydrate any herbs.
