Pull whole basil plant out of the soil, squeeze dirt out of roots. Farmers in Italy told me to pick herbs before 10 am in the morning, after the dew is off the plant and before the sun evaporates the flavor in the leaves. Rinse roots well. Dry and tie stems together, hang upside down in kitchen for two weeks.

Put any fresh dropped leaves in airtight container on top of last years dried basil leaves. Test hanging basil weekly. When leaves become brittle, strip branches and put leaves in airtight container. Check for any mold, remove moldy leaves. Dried leaves impart more flavor in cooking than fresh ones, I only use half as much.