I love Lemon Basil. Not only does this wonderful herb have the kick of basil, it also has a lemony taste and smell. Lemon Basil thrived in my garden this summer and the time for a first harvest soon arrived.
I dried a good portion of the lemon basil in my turkey roaster, on low heat, as I’ve mentioned in previous posts. Experimenting with an interesting technique for drying herbs was my choice for the remainder of the basil. In an online article from Mother Earth Living, I recently read of drying herbs uncovered in the fridge. I decided to give it a try. Mother Earth Living – Dry Your Herbs in the Fridge.
I placed the basil in a dish…
…And wedged it in the back corner of the fridge. Within a few days the basil was completely dried out.
The two techniques, after drying, side by side.
When mixed together, there are no obvious differences in either basil. Both are nicely dried and ready to be stored for using at a later date. Both techniques have their pluses: drying in the turkey roaster is quick, although you run the risk of over-drying and destroying the flavor. Drying in the fridge takes a few days, but there is no danger of burning your herb. Experiment and let me know if the fridge-drying technique works for you.