Dehydrating Herbs With An Air Fryer: A Quick Guide

Dehydrating herbs is a great way to preserve your summer bounty and ensure you can enjoy your herbs through the winter months. Using an air fryer is a quick, convenient, and energy-efficient way to do this. It also doesn't heat up your house like an oven does! In this article, we will take you through the steps to successfully dehydrate your herbs using an air fryer.

Why dehydrate herbs?

Dehydrating herbs is a great way to preserve your summer harvest and make it last longer. It is also a convenient and energy-efficient way to dry herbs, as it doesn't tie up your oven and uses less space and energy. Dehydrating herbs also produce better results than air-drying or oven-drying, as it quickly cooks the herbs at a low temperature, removing all the moisture and preserving their nutrients, flavour, aroma, and potency. This also helps to prevent mould, which is a risk with air-drying, especially for herbs with high moisture content, such as basil, chives, and mint.

Dehydrated herbs can be used in the same way as typical store-bought dried herbs and can also be used in place of fresh herbs. They are great for adding flavour to dishes such as soups, sauces, and stews. Dehydrated herbs will generally need to be used in half the amount that you would use fresh herbs.

Dehydrating herbs in an air fryer is a simple process. First, pick your fresh herbs, removing any bad leaves, and then wash and dry them. Place the herbs in the air fryer, weighing them down if necessary to prevent them from blowing around. Set the air fryer to the dehydrator function at a low temperature, usually around 135°F or 57°C, and dehydrate for 3-4 hours, or according to your air fryer's operating manual. Once the herbs are dehydrated, let them stand for about 15 minutes, then place them in airtight containers such as sealed glass jars or Ziplock bags.

The benefits of dehydrating vs air drying or oven drying

Dehydrating herbs is a great way to preserve their flavour, aroma, and potency. While air drying and oven drying are also options, dehydrating has several benefits over these more traditional methods.

Firstly, dehydrating is a much quicker process than air drying. Air drying herbs can take at least a week, whereas dehydrating only takes a few hours. This reduced time also means that dehydrating is less likely to result in the growth of mould, which can be a risk with air drying if there is a lot of humidity in the air.

Dehydrating herbs is also more convenient than air drying, as it doesn't depend on specific weather conditions. Air drying requires a constant warm breeze and temperature of around 85 degrees F, as well as low humidity. Dehydrating, on the other hand, can be done at any time of day and in any weather, making it a more reliable option.

Dehydrating herbs also has several advantages over oven drying. Oven drying can take much longer than dehydrating, as ovens often struggle to maintain a temperature below 70 degrees C, and may need to be propped open to prevent overheating. Dehydrators, on the other hand, are designed to quickly dry food at low temperatures, and typically have a temperature range of 50-70 degrees C.

Oven drying also requires more supervision and intervention than dehydrating. With an oven, you need to be constantly aware of temperature, colour, and time, and you have to keep the food moving around to ensure even drying. In contrast, dehydrators work on their own and only require you to set the temperature, leaving you free to go about your day.

Finally, dehydrating is a more energy-efficient option than oven drying. Ovens use about twice as much electricity as dehydrators, and the fact that oven drying takes longer means that they use a lot more energy overall.

In summary, dehydrating herbs offers several benefits over air drying and oven drying. It is quicker, more convenient, less labour-intensive, and more energy-efficient, making it a great choice for preserving the flavour and potency of your herbs.

How to dehydrate herbs in an air fryer

Dehydrating herbs in an air fryer is a great way to preserve your garden harvest or store fresh herbs bought from the grocery store. It is a simple, convenient, and energy-efficient process that can be done in a few easy steps.

Firstly, pick fresh herbs from your garden, removing any dead foliage. For herbs like basil, mint, and oregano, pinch the leaves off, and for herbs like dill and thyme, trim the stalks. Then, give the herbs a thorough wash in cool water to remove any dirt, debris, or pests, and dry them with a paper towel or dishcloth.

Next, place the herbs in the air fryer basket or drawer. This is best done by laying them out in a single layer, and for delicate herbs, you can use a mesh muslin bag. It is important to weigh the herbs down or cover them with a rack to prevent them from flying around and potentially damaging the air fryer. You can use kitchen twine to tie them into a bundle or lay an all-metal utensil over them.

Now, you can begin the dehydration process. Set your air fryer to the dehydrate function at 135°F (57°C) or, if this setting is unavailable, set it to between 130°F and 360°F. The cooking time will depend on the type and size of your air fryer, as well as the type and quantity of herbs. Check the progress of your herbs every 30 seconds to 1 minute, and remove them when they are visibly dry and crumble easily. This should take between 1 and 4 hours.

Once your herbs are done, let them cool to room temperature, then place them in airtight jars or containers. You can store them whole or crush them into smaller pieces, and they will last for up to 2-3 years!

The best herbs for air frying

Air fryers are a great way to dry herbs and preserve their flavour, aroma, and nutritional value. The best herbs to air fry are those with robust flavours and relatively low moisture content. Here are some of the best herbs for air frying:

Rosemary

This herb dries well in an air fryer, retaining its strong, pungent flavour.

Thyme

Thyme has a slightly sweet and minty taste, and it preserves its essence well when dried in an air fryer.

Oregano

Oregano is another robust herb that maintains its powerful aroma and flavour even after dehydration.

Basil

Basil has a sweet, fresh taste and maintains its aroma and flavour when dried correctly in an air fryer, especially when fresh.

Dill

Dill has a tangy, fresh taste and aroma that is preserved well when dried in an air fryer.

Mint

Mint can retain its vibrant flavour and refreshing aroma quite well in an air fryer.

In addition to these herbs, you can also experiment with other herbs such as parsley, cilantro, and chives. However, these delicate herbs may require a little more attention and care to prevent them from losing their flavour.

When preparing herbs for air frying, make sure to harvest them at the right time, typically in the morning after the dew has evaporated. Gently rinse the herbs to remove any dirt or insects, and then pat them dry. Remove the stems and leaves, and chop the herbs into small pieces if desired.

The ideal temperature for drying herbs in an air fryer is usually between 120 and 130 degrees Fahrenheit (approximately 50 to 55 degrees Celsius). The drying time can vary depending on the herb and the moisture content, typically taking anywhere from 1 to 4 hours. It is important to check the herbs regularly to prevent over-drying.

How to store dried herbs

Dried herbs are best stored in airtight containers, in a cool, dark place. Oxygen and sunlight will cause dried herbs to deteriorate, so it is best to use tinted glass containers or opaque containers that block UV rays. Plastic zip-style baggies can also be used, but there is a risk of tiny pin-prick holes or the seal coming undone.

It is best to store whole leaves, as opposed to crushed, as this helps to retain the herb's essential oils. It is also important to ensure the herbs are completely dry before storing, as any leftover moisture can cause mould.

Some herbs, such as rosemary, sage, and thyme, can remain flavourful for up to three years when stored correctly. However, others like dill, parsley, cilantro, and chives lose their flavour much more quickly, so it is recommended to store these in the freezer.

Frequently asked questions