Dried basil maintains its flavor best when stored….

In freezer. To quick-freeze, dry whole sprigs. Pack in plastic bags with air pressed out. To dry basil, pinch leaves off stem. Spread out in shady, well-ventilated area. Check in 3 or 4 days. If they don’t crumble easily, finish drying in oven using lowest heat possible with door slightly open. Turn leaves for even drying. Check frequently.