Dill (Anethum graveolens L. ) and parsley (Petroselinum crispum Mill. ) were dried by using sun and oven (50oC) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven dried samples had higher mineral values than that of the sun dried samples. Page, Modified Page, Midilli and Kü ç ü k and Diffusion approach were shown to give a good fit to the sun drying of parsley. The Midilli and Kü ç ü k and Verma models have shown a better fit to the experimental sun drying data of dill. Wang-Singh and Midilli and Kü ç ü k models gave the highest r2 values for oven drying of parsley and dill, respectively.