Drying food isn’t just practical—it’s kind of fun, too. Whether you’re trying to save fresh herbs, make some homemade dried fruit, or even tackle jerky, drying can be a great way to preserve and transform food. But then comes the big question: Should you air dry or use the oven?
Both methods work, but they’re better suited for different situations. If you’re on the fence, let’s talk through it and figure out what might work best for you.
What Is Air Drying?
Air drying is about as old-school as it gets. You take your food, set it out somewhere with good airflow, and let nature do its thing. No electricity, no gadgets—just time and patience. It’s simple, really, but that doesn’t mean it’s always the easiest choice.
Why Air Drying Works
Here’s the thing: Air drying doesn’t cost a thing. You don’t need to plug anything in, and the process is super gentle, so your food keeps its natural flavors intact. Herbs especially shine here—there’s something about the slow drying process that really locks in their oils and aroma.
The Not-So-Great Side
It’s slow. Like, really slow. Depending on what you’re drying, it could take days or even weeks. And let’s not forget about the weather. If it’s humid or rainy, you might be waiting forever—or worse, your food could spoil before it’s fully dried. Also, if you’re drying outdoors, you’ll need to cover your food to keep pests and dirt away.
What Is Oven Drying?
Oven drying is a more modern option. Instead of relying on the weather, you’re using controlled heat to speed things up. It’s straightforward: Set your oven to a low temperature, spread out your food, and wait a few hours. Compared to air drying, it’s much faster and more predictable.
Why People Love Oven Drying
Time is money, right? If you’re in a hurry, oven drying is the way to go. It’s reliable, works year-round, and is great for foods that need consistent drying, like fruits or meats. Plus, you don’t have to worry about bugs or weather messing things up.
The Downsides
There’s a trade-off, though. Running the oven for hours can rack up your energy bill. And let’s be honest—heat can change the texture or even the taste of some foods. It’s not always a deal-breaker, but it’s something to think about. Also, ovens aren’t limitless. If you’ve got a big batch of food, you might have to dry it in shifts.
Which Foods Work Best for Each Method?
Some foods just seem to “get” air drying, while others do better in the oven. Here’s a quick rundown:
- Air Drying: Perfect for herbs like basil, mint, and oregano. Mushrooms also work well, as long as the air is dry enough. And if you’re slicing fruits like apples or pears really thin, they can air dry nicely, too.
- Oven Drying: Juicier foods like mangoes or plums definitely need the oven’s heat to dry properly. Tomatoes also thrive in the oven—plus, their flavor gets so rich and concentrated. For meat, like homemade jerky, oven drying is the safer and more consistent option.
How to Air Dry Food
- Pick the Right Spot: You need a cool, dry space with plenty of airflow. Indoors works fine if it’s near an open window. If you’re outdoors, avoid direct sunlight—it can mess with the food’s flavor and color.
- Prep the Food: Wash everything thoroughly. Slice fruits or veggies thinly, and if you’re drying herbs, bundle them loosely with string.
- Use a Rack or Screen: Lay the food flat on a rack to let air circulate. If you’re outdoors, cover it with a thin cloth to keep bugs away.
- Be Patient: Check your food daily. Drying can take several days or more, so don’t rush it.
How to Oven Dry Food
- Set the Oven: Preheat to the lowest temperature—usually around 140°F to 170°F.
- Slice Evenly: Uniform slices mean everything dries at the same pace. Thin is better for faster results.
- Arrange on Trays: Spread your food out on trays lined with parchment paper. Don’t overcrowd them.
- Let Moisture Escape: Keep the oven door slightly open (a wooden spoon works great for this).
- Rotate Trays: Move trays around every hour or so for even drying.
How to Decide Which Method to Use
So, which method is better? It really depends.
- Got time? Air drying is great if you’re not in a hurry.
- Bad weather? Oven drying doesn’t care if it’s raining or humid outside.
- Flavor focus? Air drying is gentler and keeps flavors more natural.
- Need speed? Oven drying is your friend when you’re short on time.
Final Thoughts
Both air drying and oven drying have their place, and there’s no one-size-fits-all answer. If you’ve got the time and conditions, air drying is simple and rewarding, especially for herbs and lightweight foods. But when speed and consistency matter—like with fruits or jerky—the oven takes the win.
Try both methods and see what fits your style. Drying food might take some patience, but the results are worth it. Whether it’s a jar of dried basil or a batch of sun-dried tomatoes, you’ll have something flavorful and long-lasting to enjoy.