Dehydrating Herbs: Using Your Nuwave Air Fryer

Dehydrating herbs is a great way to preserve their flavour and aroma, and it can be done in an air fryer. Dehydrating herbs in an air fryer such as the Nuwave Air Fryer is a simple and efficient method to retain their essential oils and nutrients. This process can take anywhere from one to four hours, depending on the type of air fryer and the moisture content of the herbs. The ideal temperature for dehydrating herbs is between 95°F (35°C) and 135°F (57°C). By following this method, you can successfully dehydrate your favourite herbs and enjoy their culinary benefits all year round.

Choosing the right herbs

Dehydrating herbs is a great way to preserve their flavour, aroma, and potency, and it can be done in an air fryer. When choosing the right herbs for dehydration, there are several factors to consider. Firstly, it is essential to select fresh and undamaged herbs for optimal results. Pick herbs that are just about to bloom, as this will capture their most intense flavours. Herbs with high moisture content, such as basil, oregano, tarragon, lemon balm, and mints, are excellent candidates for dehydration as they tend to mould if not dried quickly.

When harvesting herbs for dehydration, it is best to do so in the morning, just after the dew has evaporated. Rinse the herbs in cool water and gently shake them to remove excess moisture. Avoid rubbing them dry as this can bruise the leaves. Discard any leaves that show spots or deformities. Removing long stems and damaged or bruised leaves is also important. Leaving a bit of stem near the leaves is acceptable and can be done to save time, but be sure to separate them after dehydration for better quality.

Once the herbs are prepared, they should be placed in a single layer on the dehydrator tray to ensure even drying. Covering the tray with a fine screen or using a mesh muslin bag can prevent smaller herbs from falling into the appliance. Removing the tray above the herbs can also provide more space for larger leaves and improve airflow.

The type of herb you choose will impact the drying time, which can range from one to four hours. On average, it takes about one to three hours to dehydrate herbs in an air fryer. To check if your herbs are adequately dehydrated, perform a touch test. If the leaf easily crumbles and breaks apart, it is fully dehydrated. If it still feels soft or pliable, it requires more drying time.

Preparing the herbs for dehydration

Next, remove any dirt, debris, or pests by rinsing the herbs under running water. This step is important, as it prevents the herbs from wilting during dehydration. After rinsing, gently pat the herbs dry with a paper towel or let them air dry completely.

Once the herbs are clean and dry, remove the leaves from their stems. Hold the stem firmly and slide your fingers down to strip off the leaves. The stems can be discarded or saved for making stocks or broths.

Prepping the air fryer

Now that your herbs are ready, it's time to set up your air fryer for dehydration. Begin by preheating the air fryer to the lowest temperature setting, usually around 95°F (35°C) or the "dehydrate" function if available. It is crucial to keep the temperature low to preserve the herbs' flavours and nutrients. Most air fryers have a temperature control knob or a digital interface that allows you to select the desired temperature.

To ensure even dehydration, it is important to arrange the herb leaves in a single layer. Placing them too close together can prevent proper airflow and lead to uneven drying. If necessary, you can dehydrate the herbs in multiple batches to avoid overcrowding. You can use air fryer racks or trays to maximise the space and promote consistent drying.

If you are drying more than one type of herb per drawer, you can place a rack over the herbs or use a mesh muslin bag. This will prevent the herbs from blowing around and getting into the air fryer element.

The air fryer uses less space and energy than an oven and takes a lot less time than air drying. Because dehydrating herbs removes all the moisture very quickly, it is an easy and effective way to preserve the flavour, aroma, and potency of herbs.

The dehydration process

Next, remove the herb leaves from their stems. This can be done by holding the stem firmly and sliding your fingers down to strip off the leaves. The stems can be saved for stocks or broths if desired. Place the leaves in a single layer in the air fryer basket or drawer. Using a rack or tray can help maximize space and promote even drying.

Set the air fryer to the lowest temperature setting, typically around 95°F (35°C), or the "dehydrate" function if available. The ideal temperature range is between 135°F and 170°F (57°C and 77°C). The drying time will vary depending on the herb's moisture content, but on average, it takes approximately 1 to 4 hours. It is important to periodically check on the herbs and adjust the time as needed.

During the dehydration process, it is crucial to monitor the herbs' progress regularly. Open the air fryer occasionally to inspect and redistribute the herbs to ensure even drying and prevent over-drying or burning. The drying time might vary based on factors such as humidity levels and the thickness of the leaves.

To determine if the herbs are adequately dehydrated, perform a touch test. Take a leaf from the air fryer and crumble it between your fingers. If it easily crumbles and breaks apart, it is fully dehydrated. However, if it feels soft or pliable, it requires more drying time.

Storing dehydrated herbs

Use Airtight Containers

Store your dehydrated herbs in airtight containers such as sealed glass jars or vacuum-sealed bags. This prevents the herbs from being exposed to air and moisture, which can cause them to deteriorate faster.

Keep Them in a Cool, Dark Place

Place the containers in a cool, dry, and dark location, such as a cupboard or pantry. Avoid direct sunlight and heat sources, as these can cause the herbs to lose their flavour and aroma.

Store Whole Leaves

Whenever possible, store the herbs as whole leaves. Breaking or crushing the leaves increases their surface area, causing them to lose flavour more quickly. Only crush the amount you need for immediate use.

Label and Date the Containers

Label and date your containers so you know what herb is inside and when it was dehydrated. This helps you keep track of their freshness and ensures you use the oldest herbs first.

Rotate Your Stock

Rotate your herb containers by using the oldest ones first. This ensures you are always using the freshest herbs and prevents waste.

Avoid Plastic Bags

While plastic zip-top bags are convenient, they are not ideal for long-term storage as air can permeate through the plastic and zipper over time. If you must use plastic bags, place them inside a larger glass container that is vacuum-sealed for added protection.

By following these storage tips, you can extend the shelf life of your dehydrated herbs, preserving their flavour, aroma, and potency for your culinary creations.

Frequently asked questions