As soon as Tony's turkey pepperoni pizza comes out of the oven, I'm going to start drying basil. To do so, I just pinch off the top of each plant, wash, remove leaves from stem, place on a cookie sheet in a single layer, and dry until crumbly to the touch in a low (warm to 175 degrees) oven.
I didn't know how to tell when they were ready. Thanks.
ReplyDeleteYou're welcome, Laura! <3
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