Salam leaves, a traditional food flavoring spice, is a widely recognized herb in Indonesia and is used in many regions. This study aimed to investigate salam leaves' drying kinetics, comprising mathematical modeling, moisture diffusivity, and other nutritional values as qualitative parameters. The drying process was examined using a forced convective system (CSD) and open sun drying (OSD). The drying behavior was examined by observing the drying kinetics characteristics using 12 thin-layer semi-theoretical mathematical for drying of agricultural products., determining the moisture diffusivity, and measuring the content of chlorophyll a, b, and total dissolved solids as nutritional quality indicators of the drying products. According to the obtained results from the non-linear regression analysis, the Midilli model demonstrates the highest degree of appropriateness for drying salam leaves. The moisture diffusivity of CSD is greater than that of open-air solar drying. Regarding nutritional composition, the study revealed that chlorophyll a, b, and carotenoid levels in the dried leaves obtained through CSD were more significant than those obtained by OSD. As an environmentally friendly dryer, the CSD can potentially be applied in herb-drying industries, especially salam leaves.