A follow-up on the fresh basil hung to dry two weeks ago. It's ready! Here's what it looked like two weeks ago. It shrinks as it dries. Tips on keeping it all together here.
I cut the bunches down and lay them on paper towels. The leaves stay firmly attached, and can be clipped off with scissors.
The leaves can be stored in a plastic bag, or crush them up for storage. I like to crunch them a little now and then crush them more right before use in dishes.
I will dry another batch this week. The goal is to have enough basil to last a year. We ran out early this year.