![Use only the thai basil leaves and discard the stems 25 grams of thai basil on a scale](https://www.thrueat.com/sites/default/files/styles/765-width/public/x00-thai-basil-on-scale.jpg,qitok=1iNgSzTT.pagespeed.ic.-yPp_WROJM.jpg)
![If you wash your herb before drying, be sure to dry with a towel or salad spinner thai basil spread on an Excalibur dehydrator trail](https://www.thrueat.com/sites/default/files/styles/765-width/public/x01-thai-basil-on-dehydrator-tray.jpg,qitok=8hh7TdxT.pagespeed.ic.d8jSduW68U.jpg)
![Dehydrated basil is so light that it doesn't even register on the scale in small amounts 1 grams of dehydrated thai basil](https://www.thrueat.com/sites/default/files/styles/765-width/public/x02-dehydrated-thai-basil.jpg,qitok=aiKcAnBw.pagespeed.ic.o7X6vYjKlq.jpg)
Temperature
105°F
Dry Time
10-12 hours
Wet Weight
25 grams
Dry Weight
1 grams
Notes / Directions
- Thai basil adds a great base flavor for Asian dishes on the trail, but won't last long without refrigeration.
- Dehydrated Thai basil can be crumbled up and used in meals like the fresh variety.
- It's easier to dehydrate the entire basil stem, then pull off all the leaves when it's dry.
- The main stem is completely inedible and will be the last thing to dry, if the stem is the dry, everything else is dry.
- Completely dry basil is crispy and will crumble very easily, so don't cut it up, and avoid drying small pieces as they'll fall through the dehydrator.