Dehydrating Herbs: Air Fryer Techniques And Timing

Dehydrating herbs in an air fryer is a convenient and efficient way to preserve their flavour and aroma. The process typically takes between one and four hours, depending on the type of herb and the humidity in the environment. By following some simple steps, you can easily dehydrate herbs at home and enjoy their extended shelf life for year-round culinary use.

Wash the herbs

Washing your herbs is an important step in the dehydration process. It helps to remove any dirt, debris, or pests that may be on the plant. It also gives you the opportunity to identify and remove any bad leaves. Here are some detailed instructions on how to wash your herbs before dehydrating them in an air fryer:

Start by gently rinsing the herbs under cold water. Carefully run your fingers through the leaves to dislodge any dirt or debris that may be stuck. If your herbs have long stems, you can also rinse them in a large bowl of cool water, gently swishing them around to remove any unwanted particles. This method is gentle and helps to prevent bruising or damaging the leaves.

After rinsing, gently shake the herbs to remove excess moisture. You can also use a salad spinner to remove most of the water. Then, use a clean kitchen towel or paper towels to pat the herbs dry. Be sure to blot the herbs gently, again taking care not to bruise or damage the leaves.

Once the herbs are washed and dried, you can begin the process of removing the leaves from the stems. Strip the leaves from the stems, as the stems are typically not used in cooking. Be sure to remove any long stems and damaged or bruised leaves. It's fine to leave a small bit of stem near the leaves, as this can save time and prevent damage to the leaves during the removal process.

After you've finished washing and prepping your herbs, they'll be ready for the dehydration process in your air fryer. Remember to always wash your herbs thoroughly to ensure the best quality and flavour during dehydration and storage.

Pat them dry

Using a towel, gently blot the herbs, absorbing any remaining water droplets. It is important to be thorough during this step, as any leftover moisture can affect the drying process and the overall quality of your dehydrated herbs. Take your time and ensure that the herbs are as dry as possible before moving on to the next step.

If you're using paper towels, you may need to use more than one, as the herbs can release quite a bit of moisture during the rinsing process. Be sure to pat the herbs gently, as you don't want to bruise or damage the leaves. This step is all about carefully preparing the herbs for the dehydration process, ensuring the best possible outcome.

Once you've patted the herbs dry, you'll then move on to the next step of preparing the leaves for the air fryer. This involves stripping the leaves from the stems, as the stems are typically not used in cooking. However, it's recommended to leave a bit of stem near the leaves when drying to prevent bruising or damaging the leaves. You can always remove the stems after dehydration if you prefer.

Remove leaves from stems

Removing the leaves from the stems is an important step in the process of dehydrating herbs in an air fryer. This is because the stems are not typically used in cooking, so it's more efficient to separate them before the dehydration process begins.

To remove the leaves, you can simply strip them from the stems by hand. This can be done for most types of herbs. However, for herbs with woody stems, like tarragon or thyme, you may find it easier to use an herb stripper and trimmer set. This type of tool can help you quickly and efficiently remove the leaves without damaging them.

Alternatively, you can pinch off the leaves for herbs such as basil, mint, and oregano. For herbs with stalks, like dill and thyme, you can trim the stalks instead of removing individual leaves.

Once you have removed the leaves, it is recommended to clean and rinse them to remove any dirt, debris, or pests that may be on the plant. After washing, gently pat the herbs dry with a paper towel or dishcloth. This step will help ensure that your herbs are ready for the dehydration process and will help extend their shelf life once they are fully dehydrated.

Remember to remove any sickly, dried, or wilted leaves during this process, as you want to ensure that only the healthiest leaves are dehydrated and stored for future use.

Place herbs in the air fryer

Now that your herbs are washed, dried, and ready for the air fryer, it's time to place them in the air fryer basket or drawer.

Firstly, ensure your herbs are in a single layer in the basket or tray. This is important as it ensures the herbs dry evenly. If you are drying multiple types of herbs in the same drawer, separate them using either a mesh muslin bag or by placing a rack over them.

Next, weigh down the herbs. Delicate, lightweight herbs can easily blow around inside the air fryer when the fan starts. To prevent this, you can use a metal rack to cover the herbs, or tie them with kitchen twine or heavy twine before placing them in the basket.

Finally, ensure your air fryer is set to the correct temperature. For drying herbs, set your air fryer to 350°F. For dehydrating herbs, set your air fryer to 130°F or 135°F (57°C).

Set the temperature and time

Setting the right temperature and timing is crucial for dehydrating herbs in your air fryer effectively. The temperature and time will depend on the type and amount of herbs you are dehydrating, as well as the specific model of your air fryer.

If your air fryer has a dehydration setting, use that. If not, set your air fryer to a low temperature, typically around 100-110°F (37-43°C). Some sources suggest a higher temperature of 130°F for dehydration, while others recommend 135°F (57°C).

The dehydration process can take anywhere from 1 to 4 hours, depending on the type of herb and the humidity in your area. Check your air fryer manual for the exact cooking time. It is important to check the herbs periodically to ensure they are drying evenly and to prevent over-drying or burning.

For example, lightweight herbs with higher moisture content, such as basil, chives, and mint, may take less time to dehydrate, while herbs with thicker stems and leaves, like sage or rosemary, may require a longer dehydration time.

Once the dehydration process is complete, allow the herbs to cool to room temperature before transferring them to airtight containers for storage.

Frequently asked questions