Air Fryer Herb Drying: A Quick Guide

Air fryers are a handy kitchen appliance with a variety of uses, including drying herbs. Drying herbs is a great way to preserve them and prevent waste. The air fryer method is faster than traditional air-drying, which can take at least a week. It is also more effective than oven-drying, which can remove potency and flavour from herbs. To dry herbs in an air fryer, wash and pat them dry, then place them in a single layer in the air fryer basket. Set the temperature to between 130°F and 360°F, and fry for 3-4 minutes, or until visibly dry.

Air Fryer Settings

The settings you use in your air fryer will depend on whether you are drying or dehydrating your herbs. Drying herbs in an air fryer is a quicker process than dehydrating them.

Drying Herbs:

To dry herbs in an air fryer, you should set the temperature to between 160°C and 360°F. The time needed will vary depending on the type of herb and the quantity, but it should take around 3-4 minutes. You will know your herbs are done when they look dry and crumble easily in your hands.

Dehydrating Herbs:

Dehydrating herbs is a different process from drying them, as it involves cooking the herbs at a much lower temperature to gently remove all the moisture. To dehydrate herbs in an air fryer, set the temperature to 130°F or 57°C. The time needed will depend on the type and quantity of herbs, but it will likely take between 1-3 hours. Check your herbs every 30 minutes to see if they are ready. They should feel dry and crumbly when they are done.

Timing Guidelines

The timing for drying herbs in an air fryer depends on whether you are drying or dehydrating them.

Drying herbs in an air fryer takes significantly less time than dehydrating them. To dry herbs, set your air fryer to 350°F and air fry for 3-4 minutes, or until the herbs are visibly dry and crumble easily in your hands.

Dehydrating herbs, on the other hand, involves drying them at a much lower temperature. Set your air fryer to 130°F and air fry for 1-3 hours, checking every half hour. The herbs are ready when they crumble easily.

The timing will also depend on the type and amount of herbs you are drying, as well as the density of the plant material. For example, herbs with a high water content, such as basil, mint, and sage, may take longer to dehydrate.

Additionally, the specific model of your air fryer may affect the timing. Different air fryer models have different temperature settings and dehydration functions, which can impact the drying time. Always refer to your air fryer's operating manual for specific instructions and guidelines.

Preparing the Herbs

Firstly, you will need to select the herbs you want to dry. Almost any herb can be dried, but some herbs, such as basil, chives, and parsley, are better suited to freezing. If you are unsure, opt for heartier herbs like rosemary, sage, and thyme for your first attempt.

Next, you will need to wash your herbs thoroughly. This step is important as it removes any dirt, debris, or pests that may be on the plant. After washing, gently pat the herbs dry with a paper towel or a dish towel. The key here is to remove as much excess moisture as possible before placing the herbs in the air fryer.

Once the herbs are clean and dry, you can start preparing them for drying. Remove any parts of the plant that you do not want to preserve, such as stalks, stems, leaves, buds, or skins. If you are using herbs with woody stems, consider using an herb stripper to make the process easier.

Now, you are ready to place the herbs in the air fryer. Place them in a single layer in the air fryer basket or tray. It is important that they are not overcrowded to ensure even drying. If using multiple types of herbs, you can use fine mesh muslin bags to separate them.

To prevent the herbs from blowing around during the drying process, you have a few options. You can tie the herbs together with kitchen twine before placing them in the air fryer. Alternatively, you can place a metal rack over the herbs to hold them down. This is an important step to avoid any potential contact with the heating element, which could cause burns or fire.

Best Herbs for Air-Drying

Air fryers are a great way to dry herbs quickly and efficiently. But which herbs are best suited to this method?

Firstly, it's important to note that almost any herb can be dried in an air fryer. However, certain herbs are better suited to this method due to their higher water content, which means they benefit from the quick drying time that an air fryer provides.

Basil, oregano, thyme, rosemary, tarragon, mint, parsley, and chamomile are all excellent choices for air-frying. These herbs have larger, solid leaves and don't require much preparation before the drying process. Their flavour and fragrance are also preserved well through air-frying, and they tend to have a longer shelf life than some other herbs.

Additionally, herbs with a high moisture content, such as basil, oregano, mints, and tarragon, are good candidates for air-frying as this method helps to quickly remove the moisture and prevent mould from forming.

The process is simple: wash and pat the herbs dry, then place them in a single layer in the air fryer basket. To prevent them from blowing around, tie the stems together or place a metal rack on top. Air fry at around 160°C for 3-4 minutes, or until they look dry and crumble easily.

So, if you're looking to dry herbs quickly and efficiently, consider using your air fryer with these recommended herbs for the best results.

Storage Methods

Once your herbs are dried, it's important to store them properly to ensure they remain potent and fresh. Here are some storage methods to consider:

Containers

Use airtight containers to store your dried herbs. Glass jars or metal tins with screw-top lids are ideal, as are jars with clamp-on lids. Avoid plastic containers, as they may leach chemicals into your herbs. Glass is always the better option for food storage. Tinted mason jars in colours like blue or amber are a great choice, as they block sunlight and help prevent nutrient loss.

Moisture

Before storing your dried herbs, ensure they are completely dry. Rub the herbs between your fingers; if they crumble easily and feel almost crispy, they are ready for storage. Any remaining moisture can lead to mould growth.

Sunlight

Keep your dried herbs out of direct sunlight. While sunlight may look pretty shining on your jars, it will damage the potency of the herbs. Store them in a dark, closed cabinet, or cover them with a curtain if they need to be kept in a sunny area. Tinted glass jars are also helpful for blocking sunlight.

Temperature and Humidity

Store your dried herbs in a cool, dry location. Avoid placing them near heat sources such as stoves, ovens, or fireplaces. Ideal storage spots include root cellars, cool bedrooms, pantries, cupboards, drawers, or cabinets. Do not store dried herbs in steamy bathrooms or anywhere with high humidity.

Whole vs. Crushed

Whole herbs tend to last longer than crushed or powdered herbs. If possible, store the herbs in their whole form and grind them as needed. This will give you a fresher and stronger product. However, if you are using the herbs for cooking, it is more efficient to crush the leaves beforehand. Only crush the amount you plan to use in the next 3 months and store the rest of the leaves whole in separate containers.

Labelling

Be sure to label your herb containers with the name of the herb and the date it was harvested or purchased. Different herbs have different shelf lives, typically ranging from 1 to 3 years. Properly dried and stored herbs will not go bad, but they will gradually lose potency over time.

Frequently asked questions