Edible seaweeds are gaining increasing attention as sustainable and nutrient-rich marine food resources. However, their high moisture content makes them highly perishable, necessitating effective preservation techniques such as drying. This article examines the impact of various drying methods, including sun drying, hot air drying, freeze drying, microwave and infrared drying, on the quality of edible seaweeds. Drying not only extends shelf life but also influences physico-chemical properties, nutrient retention and functional attributes. While traditional methods are cost-effective, advanced techniques such as freezedrying offer superior preservation of bioactive compounds and lipid stability. The study highlights the importance of selecting appropriate drying methods to ensure optimal quality and utilization of seaweeds in food applications.