Drying is a food preservation technique that involves removing moisture from food items to inhibit the growth of bacteria, yeasts, and molds, thereby extending shelf life. This method can be achieved through various processes, including air drying, sun drying, and using dehydrators or ovens. Drying enhances the concentration of flavors, nutrients, and colors in foods, making them more intense and enjoyable. Commonly dried foods include fruits, vegetables, herbs, and meats, allowing for a diverse range of culinary uses, from snacking to flavoring dishes. This ancient technique not only preserves food but also makes it lightweight and easy to store, making it a practical option for long-term food storage.