Dry basil in an oven by washing the basil, drying it thoroughly in a salad spinner and placing the leaves in a single layer on a cookie sheet covered with parchment paper. Place the basil in the top rack of the oven at the lowest temperature setting for up to four hours. Once the basil crumbles easily, remove the pan from the oven, and transfer the basil to a jar.
To dry basil more quickly, microwave it between one and three minutes, turning the leaves over regularly for even drying. Basil can also be dried in microwave ovens or electric dehydrators. To use an electric dehydrator, place the heat between 95 and 115 degrees Fahrenheit, arrange the basil on the trays, and dehydrate the herb between one and four hours.
Dry basil natural by hanging it from bundles or placing it under the sun. To hang dry the herb, secure the basil sprigs at the stems with a rubber band. Cover the herbs with a brown paper bag with slits cut in the sides. Although only optional, the bag helps to keep the green color intact. Hanging the basil from the stems, place it in a hot, dry location for up to two weeks. To solar dry the basil, place the herb on racks under the sun for several weeks.