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Sea fennel (Crithmum maritimum L.) is a perennial halophyte species typical of coastal ecosystems, used fresh in traditional cuisine and folk medicine due to its sensory properties and a good content of healthy compounds. Although considered as a promising biosaline crop, this halophyte is underutilized for commercial cultivation possibly due to a shortage of its consumer demand. For promoting a full exploitation of this species, a new food product was obtained by drying sea fennel using different treatments (air-drying, microwave-drying, microwave-assisted air-drying and freeze-drying). Water activity, essential oil content, chlorophylls, surface colour, colouring power and sensory evaluation were analyzed. All drying treatments allow to obtain a good water activity but significantly reduced the content of essential oils and chlorophylls. Freeze-drying and microwaving preserved the surface colour …