Mickie..I tried your idea of drying the Basil in the oven on parchment paper 350 for 8 minutes.
It worked perfectly, not too dry
, still fragrant. I am planning to try the freezing method today but I think this 8 minute plan may work out the best.
I have a ton of basil and threats of frost looming soon... What do you mean by "not too dry"? If the dried basil is crumbled into a jar, is it dry enough to even crumble, and will it get moldy in the jar? I guess I'll have to try it, now that you've paved the way
I may try several batches, increasing the time in 30 second increments, to see where the limit is for dryness and quality. The same goes for the ton of parsley on my back porch.