A method for drying vegetable products, in particular herbs, comprising the steps: heating the vegetable product by way of a first air stream (22) in a warming-up zone (20 200), wherein the temperature of the first air stream (22) is selected such that the aw value of the vegetable product is kept substantially constant further heating the vegetable product by way of a second air stream (32 320) in a pre-drying zone (30 300), wherein the temperature of the second air stream (32 320) is selected such that the vegetable product is heated to over 60°C further heating the vegetable product by way of a third air stream (42) in a main drying zone (40 400), wherein the temperature of the third air stream (42) is selected such that the vegetable product is heated to a temperature between 90°C and 100°C, and wherein the temperature of the third air stream (42) is selected such that the aw value of the vegetable product is lowered to a target value.
