A review of drying methods for improving the quality of dried herbs

A large number of herb-drying studies have been conducted in recent decades and several herb-drying techniques have been introduced. However, the quality of commercial dried herbs is still lower than that of fresh herbs. In this paper, studies regarding the effect of drying techniques and pre-drying treatments on the aroma and color of dried herbs are reviewed with the aim of providing an overview of different technological strategies developed for improving the quality of aromatic herbs for their industrial drying.

Automated summary

Numerous herb-drying studies have been conducted in recent decades, introducing several herb-drying techniques, yet the quality of commercially dried herbs still lags behind that of fresh herbs. This paper reviews studies on the impact of drying techniques and pre-drying treatments on the aroma and color of dried herbs, aiming to provide an overview of technological strategies developed for improving the quality of industrial dried aromatic herbs.