Recipes that include Fields of Plenty

Basil

Basil Mojitos

Serves 2

Ingredients:

10 basil leaves

1/8 cup white sugar

1/4 c lime juice

1/2 c white rum

1/2 c club soda

lime wedges and basil leaves for garnish

Instructions:

  1. Blend basil leaves, sugar, lime juice, and rum.

  2. Pour over ice, add club soda and stir.

How to Dry Fresh Basil

You’ll need:

  • Fresh basil stems

  • Kitchen scissors or pruning shears (optional)

  • String/twine OR baking sheet and parchment paper

  • Airtight container (jar or bag)

Step 1: Prep

  1. Rinse gently under cool water and pat completely dry with a clean towel. Moisture = mold risk.

Step 2: Choose Your Drying Method

Air-Drying (best for flavor):

  1. Gather basil stems into small bunches (5–7 stems).

  2. Tie loosely with string or twine.

  3. Hang upside down in a warm, dry, dark, and well-ventilated place (like a pantry or closet).

  4. Leave 1–2 weeks until leaves crumble easily.

Oven-Drying (faster option):

  1. Preheat oven to the lowest temperature (around 170°F / 75°C).

  2. Spread basil leaves in a single layer on a parchment-lined baking sheet.

  3. Bake for 2–4 hours, checking often.

  4. Remove when leaves are dry and crisp, but still green.

Dehydrator (most consistent):

  1. Spread leaves on dehydrator trays in a single layer.

  2. Dry at 95–115°F (35–46°C) for 12–24 hours, until crumbly.

Step 3: Store

  • Strip dried leaves from stems and crumble if desired.

  • Store in an airtight container, away from heat and sunlight.

  • Best used within 1 year for maximum flavor.

👉 Tip: Don’t crush the leaves until just before using—whole leaves retain flavor longer.