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With over forty years of experience in growing and using herbs, Jeanie Rose shares her technique on how to dry basil, a process that can be done in a dehydrator or simply by air-drying (and hanging). Harvested and dried properly, your basil will stay fresh for a year (or even two) in air-tight containers stored in a cool, dark place. For written instructions on how to dry basil leaves, visit Fresh Bites Daily: http://www.freshbitesdaily.com/drying-basil-leaves/ Here are the key instructions: * If your growing season is not over, cut the basil branches just above a set of little basil leaves. These leaves will grow quickly and your plant will be bushy again in a couple of weeks, allowing a second harvest. * Basil leaves have the highest oil content, but the flower heads are quite flavorful too. If you mostly have flowers, dry them. The resulting flavor is still better than most supermarket versions, though we do consider the leaf to be the premium part of the basil plant. * Either hang the branches or lay them out in an airy place with as little light as possible. * The basil leaves will be crispy dry before the stems. Don't wait for the stems to dry. Remove and store the leaves. * After removing the leaves from the stems, spread the leaves out on cookie sheets or shallow boxes for a couple of days. Stir a few times. This helps to ensure that your crop is truly dry. * Store the dried basil in glass jar with tight fitting lids and label with the date and the basil variety you are drying.