The present study was carried out in the summer season (2005) to investigate the effect of some drying methods on the quality of basil plant (Ocimum basilicum L.). The sun drying (50^oC), shade drying (35^oC) and oven drying (40^oC). The physico chemical properties of the plant were determined. The results showed that the higher value of volatile oil percentage, methyl chavicol compound and chlorophyll content were noticed by shade drying method, meaning that shade drying method was the best treatment to keep the quality of basil plant as high as possible. On the other hand, sun drying method was the lowest one since it caused a decrease in the plant quality i.e the essential oil content, chemical composition in linalool, methyl chavicol and other main components beside a decrease in its chlorophyll content. Oven drying was a moderate treatment to keep the plant quality. As for microbial load (ML), the three treatments showed insignificant effect and was within the range reported by Egyptian specification standard on dried basil.