In this study, drying techniques including lyophilization, forced convection, marquee with polyshade, and refractive window were evaluated in the post-harvest residue of Nufar variety basil (Ocimum basilicum L.) in the department of Tolima, Colombia. The physicochemical and bromatological analysis showed that lyophilization and forced convection better maintained the organoleptic properties of dry basil, while the marquee with polyshade technique did not affect the phenolic content and antioxidant capacity. The refractive window technique showed higher rehydration capacity but lower essential oil content. In the sensory evaluation, the infusions of dried leaves in the marquee with polyshade method were highly accepted. The results suggest that drying by forced convection and marquee with polyshade are effective methods to preserve the quality of dried basil, presenting a viable alternative for the use of post-harvest residue and improving the useful life of the product, benefitting local producers by increased employability and added value.