Fresh Basil, please tell me how to dry it?

Question

And what all it can be used in. Thank you.

Answer 1

There is a significant flavor difference between fresh herbs and commercially available dried herbs. Consumers demand fresher flavored products and the sales of fresh herbs are growing every year. Fresh herbs obviously have a limited shelf life and thus the industry has attempted to extend the shelf life. The most successful commercial technique for extending the shelf life of herbs such as basil and oregano is by air-drying, however this process significantly alters the flavor of the herbs

The essential oil of sweet basil contains about 40% linalool and 25% methyl chavicol and the remainder divided among primarily eugenol, cineole, and geraniol. Exotic basil consists of about 85% methyl charvicol and less than 1% linalool (see Farrell, Kenneth T., Spices, Condiments, and Seasonings, 2nd Edition, Chapman & Hall (1990), pp. 33-37 and pp. 153-157. The components contribute significantly to the flavor of the basil.

Spanish oregano oil contains up to 50% thymol and 7-8% alpha pinene, cineole, linalyl acetate, linalool, dipentene, para cymene and beta caryophyllene, all of which contribute to the flavor of the oregano.

SUMMARY OF THE INVENTION

It is an object of the present invention to use vacuum microwave dehydration to produce a dried herb that significantly more closely approaches the flavor of the fresh herb than does conventionally air-dried herbs

Broadly the present invention relates to a new process for drying a herbs so that a greater portion of the key volatile flavors are retained in the dried herb product produced comprising loading fresh herb into a vacuum microwave drying chamber, reducing the pressure in said chamber to a low pressure below 10 inches of Hg, applying microwave power to said herbs while at said low pressure at a power density of between 1 and 8 kilowatts per kg of said herb for a time period of 2 to 25 minutes while sweeping the herbs with air to achieve a uniform drying of the herbs to a moisture content of less than 20% based on the dry weight of the herbs without significantly damaging said herbs by burning.

Preferably the process further comprises reducing the application of microwave power by at least 50% when the moisture content of the herbs approaches 20% and completing the drying to a moisture content of the herb to be within the range of 8 to 11%.

Preferably said herbs is one selected from the group consisting of basil and oregano.

Preferably said herbs are tumbled or otherwise agitated during said time period during the application of microwave power

Preferably said low-pressure in said chamber is below 24 inches of Hg, most preferably below 28 inches of Hg.

Preferably temperature in said chamber during said time period will not exceed 60° C., most preferably 38° C.

Preferably said sweeping said herbs with air flowing over said herbs at air flow rates using ambient air of between 3 liters per minute (lpm)/kg and 40 lpm/Kg fresh herbs.


Recipes for basil...

http://homecooking.about.com/library/archive/blherb4.htm

These basil recipes use both fresh basil and dried basil.



Hope that helps!

Answer 2

What I do for flowers, and I presume it would work for your basil, is bundle them up with a rubber band, and then clothespin them to a clothes hanger, if needed, and suspend them over a vent of some sort. The good news is that it doubles as an air freshener. Basil smells so good! When it is dried, take your contraption down and remove the leaves from the stalks, crush them in your hand, and store in an airtight container.

Basil is so much better fresh though. I guess I have only compared the homegrown against the cheapo bottled spices. Maybe homemade dried basil is better, more like the good stuff. Honestly, when I compare the way they complement a dish, I can't even tell they are the same plant. So use the fresh as long as you can, then start hoarding it away to dry for use for the winter. However, you can also raise fresh basil plants in a kitchen window year round for the absolute best flavor, at a pretty low price. I bought a plant at Walmart this spring for $2.47 and it just keeps replenishing itself. I can harvest the same amount as $2.00 worth of store bought fresh basil about every two weeks, so the plant has more than paid for itself, even counting the potting soil and the container.

The best recipe I have with FRESH basil is called margarita salad, and no it isn't the drink or made with tequila. It is an Italian dish that was originally invented to honor a visit to Italy by the Queen of Spain. It is fresh mozzerella cheese, tomato slices, and whole fresh basil leaves, dressed in balsamic vinegar, olive oil, s and p, garlic. Serve at room temp. It is SOO good.

Answer 3

Besides the air drying and bagging methods the others have mentioned, I dry mine in the oven like my mother always did. I remove the leaves from the stems as I'm washing them, then semi-dry them by rolling them up in paper towels. Then lay 2 layers of paper towels on a baking sheet and spread out the basil leaves, roughly in a single layer. Put in a low 200 F oven for 1 to 1-1/2 hours. You should check it after 1 hour, then every 10 or 15 minutes to see if it's dry. Then remove the basil on the paper towels and roll that up. The rolling process lets you crumble it and then pour it into the jar or other container you're going to store it in.

Another way I put some basil away each fall is by putting the leaves with a little water into ice cube trays and freezing them. Then I can put them in a ziplock bag into the freezer and add them to recipes where the extra water won't affect the outcome.

Answer 4

You can dry just about any herb in paper grocery sacks. Just toss the herb in the bag, roll the top of the bag so it's closed, but there's plenty of room inside, and shake the bag.

Shake the bag a couple of times a day until the herb dries.

I've always opened up the bag regularly to check on the herbs, but left the bag loosely closed between shakes, protecting the herbs from dust and insects, yet allowing moist air to escape.

Answer 5

Any Italian dish just about. I use it in combination with tomatoes , I use it for my omelets. When I dry it I turn it upside down. Near a dry area. It should dry in no time, store it in a jar, and a dark place. To keep its freshness. Should have a good shelf life about 6 months.

Answer 6

any paper bag about a week
any food.