FreezeLog

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How to freeze dry basil

A typical batch of basil runs about 20 hours in a home freeze dryer, plus usually no extra dry time. Plan on about 12 months (1 year) of good quality for freeze-dried basil, as long as the food is fully dry, sealed in an airtight container or mylar bag with an oxygen absorber and stored cool and dark. These are typical estimates from the FreezeLog guide, not exact times or a safety limit.

General guidance only. Follow your freeze dryer manufacturer's instructions and current food-safety guidance. These are rough figures, not a promise that any food is safe to store or eat. Actual results depend on your machine, load, packing and storage.

Cycle
20 h
Extra dry
none
Shelf life
12 mo

How do you prep basil for freeze drying?

Wash gently, pat very dry and strip leaves from stems.

How do you load basil on the trays?

Loose single layer. Leaves bruise easily.

How long does it take to freeze dry basil?

A typical batch of basil runs about 20 hours in a home freeze dryer, plus usually no extra dry time. Your machine and load will differ, so check that the batch is dry before you pack it. Here is how to tell when a batch is done.

How do you store freeze-dried basil?

Crumble or leave whole, then seal in a small airtight jar or mylar pouch away from light. Add a small oxygen absorber if you plan to keep it longer than a month. Small portions mean less exposure each time you open it.

What is the shelf life of freeze-dried basil?

Plan on about 12 months (1 year) of good quality for freeze-dried basil, as long as the food is fully dry, sealed in an airtight container or mylar bag with an oxygen absorber and stored cool and dark. That is an estimate of quality, not a safety limit.

How do you eat or rehydrate freeze-dried basil?

Crumble straight into cooking. Rehydrating is rarely needed.

Sources

The guide entry for basil was checked against these:

Related foods

See all foods in the freeze drying food guide or the shelf life chart.