Air Fryer Herb Drying: Is It Possible?

Air fryers are a convenient and effective way to dry herbs. They are faster than air-drying and more energy-efficient than using an oven. Air fryers are also a great option if you want to dry herbs without heating up your home. To dry herbs in an air fryer, wash and pat them dry before placing them in the air fryer. It is important to weigh down the herbs to prevent them from blowing around and ensure even drying. You can use kitchen twine to secure the herbs in a bundle, place a metal object like a spoon on top, or use the rack that comes with many air fryers to keep the herbs in place. The cooking time and temperature will depend on the type and size of the herbs, as well as your air fryer model. For example, delicate herbs like basil, chives, and mint should be dried at a lower temperature for a shorter time than herbs with thicker stems and leaves like sage or rosemary.

Anchoring herbs to prevent them from blowing around

Anchoring your herbs is an important step in the process of drying them in an air fryer. Without something to weigh them down, the rapid air technology used by air fryers can cause a "tornado of herbs", leading to uneven drying, burning, or damage to the machine.

There are several ways to anchor herbs in an air fryer:

• Group the herbs and secure them into a tight bundle using kitchen twine. This method may require more time and rotating of the leaves.
• Use the rack that comes with many air fryers to weigh down and keep a flat layer of herbs in place.
• Place a metal object, such as a stainless-steel spoon, on top of the herbs to add weight and keep them grounded.
• Cover the basket with a wire rack to keep the herbs in place and prevent them from scattering.
• Use fine mesh muslin bags to contain the herbs and prevent them from blowing around.

Air fryer temperature and timing

The ideal temperature for drying herbs in an air fryer is between 120 and 130 degrees Fahrenheit. However, some sources suggest a higher temperature of 350 or 360 degrees Fahrenheit. The higher temperature is only for 3-4 minutes, whereas the lower temperature range is for a longer duration of 1-4 hours.

The temperature setting you choose will depend on the type of herb you are drying and the moisture content. For high-moisture herbs such as basil, parsley, lemon balm, cilantro, mint, and oregano, a faster dehydration speed is recommended. However, be cautious not to use high temperatures that can cause the herbs to burn or lose their essential oils.

If your air fryer has a dehydrator setting, use it. This setting will automatically adjust the temperature to a range that is ideal for dehydration, typically between 90 and 170 degrees Fahrenheit.

It is important to note that the drying time can vary based on the type of herb and its moisture content. Therefore, it is recommended to check the herbs every 30 minutes or so to prevent over-drying or burning.

Herb selection

The air fryer drying method works for most herbs, but certain herbs are better suited to this process than others.

Herbs with lower moisture content, such as marjoram, oregano, rosemary, and dill, are well-suited to air drying. In contrast, herbs with higher moisture content, such as basil, chives, and mint, are better dried in a dehydrator, air fryer, or oven.

You can dry any type of herb you want in your air fryer, such as basil, oregano, parsley, rosemary, and thyme. The process is similar for different herbs, so once you've mastered drying one type, you can easily move on to others.

Some herbs are tastier when dried, such as oregano.

If you're drying herbs with higher moisture content, it's important to weigh them down inside the air fryer to prevent them from blowing around and burning or getting caught in the fan, which could damage your machine. You can do this by bundling them with kitchen twine, using the weight of a rack, or placing a metal utensil on top.

The temperature and time for drying herbs in an air fryer vary depending on the herb type and the size and model of your air fryer. For example, herbs with thicker stems and leaves, like sage or rosemary, will take longer to dry than more delicate herbs like oregano, basil, or thyme.

As a general guideline, start with a temperature of around 325°F for 3-5 minutes, checking the progress every 30-60 seconds. For more delicate herbs, a lower temperature of 130-135°F for 1 hour 30 minutes to 3-4 hours is recommended.

Once the herbs are dried to your desired level of crispiness, allow them to cool to room temperature before storing them in airtight jars or containers.

Herb preparation

Firstly, pick fresh herbs from your garden or market. It is recommended to pick the fresh herbs from the top, as this encourages further growth of the plant. Pinch off the leaves for herbs such as basil, mint, and oregano, and trim the stalks for herbs like dill and thyme.

Next, remove the individual leaves from the stems. You can do this by hand or with an herb stripper. It is important to clean and rinse your herbs to remove any dirt, debris, or pests. After rinsing, dry the herbs by placing them on paper towels and patting them with more paper towels until they are fully dry.

Now, you need to weigh down the herbs inside the air fryer. This is a crucial step because the lightweight nature of herbs means they can be easily blown around by the circulating air, leading to uneven drying or potential damage to your machine. There are a few methods to do this:

• Group the herbs and secure them into a tight bundle using kitchen twine.
• If your air fryer has a rack, use the rack's weight and structure to keep a flat layer of herbs in place.
• Place a metal object, such as a stainless-steel spoon or a scrunched-up piece of aluminum foil, on top of the herbs to weigh them down.

Once your herbs are prepared and weighed down, you can place them in the air fryer drawer or basket. Set the temperature and timing according to the type of herb and your air fryer model. For example, set the temperature to 135 degrees F or 57 degrees C for basil, oregano, and parsley, and dehydrate for around 3-4 hours. For oregano, a temperature of 170 degrees F for 2 hours is sufficient. Thicker-leaved herbs like sage or rosemary will take longer, so start at around 325 degrees F for 3 to 5 minutes and adjust as needed.

After the herbs are done, let them cool to room temperature, then store them in airtight containers such as sealed glass jars or Ziplock bags. If you want your dried herbs to last longer, avoid breaking up the leaves until you are ready to use them.

Herb storage

Storing your dehydrated herbs correctly is essential to preserving their flavour and nutritional benefits. Here are some tips to help you store your herbs effectively:

Choosing the Right Containers

Airtight containers are best for storing dried herbs, such as glass jars, metal tins, or plastic containers. Using airtight containers prevents moisture, air, and light from affecting the herbs, ensuring their quality is maintained over time.

Labelling

Herbs can look similar when dried, so labelling is essential. Include the herb type and the date of dehydration on the label. This helps you keep track of your herbs' freshness and use the oldest stock first.

Storing in the Right Conditions

Store your dried herbs in a cool, dark, and dry place. Heat, light, and moisture can cause deterioration, so keep them away from any heat or light sources. Cupboards and pantry shelves are ideal storage locations.

Preparing Herbs for Use

When you're ready to use your dried herbs, only take out the amount you need and immediately reseal the container. For the best flavour, crush the dried herbs with your fingers or grind them in a mortar and pestle just before adding them to your recipe.

Regularly Checking Your Herbs

Although dried herbs have a long shelf life, they don't last forever. Check your stored herbs every few months. If they have lost their colour, scent, or flavour, it's time to replace them.

Frequently asked questions