Shade drying is a natural drying method in which product is dried under cover, away from direct sunlight, using ambient air circulation, and is used for herbs and certain fruits where sun exposure would bleach colour or degrade volatile aroma compounds.
In trade practice
Shade drying is common for aromatic herbs such as dill and parsley, where direct heat damages essential oils. Because the process relies on ambient temperature and airflow, drying times are long and variable, making moisture monitoring at multiple stages essential to prevent mould development. Hygiene controls, including protection from insects, rodents and dust, must be documented for EU food safety compliance. Buyers sourcing shade-dried herbs typically request a certificate of analysis confirming moisture content and microbial counts for each lot.
In a specification
A specification for a shade-dried product states the permitted drying method, maximum moisture content on delivery, and any restrictions on drying location or hygiene infrastructure that the supplier must confirm in writing.