To achieve high-quality drying of Isatidis Folium (commonly known as woad),a medicinal plant with a history of traditional edible use,this study used the folk-edible variety from Wenzhou,Zhejiang Province as the raw material.Three drying methods—hot air drying,radio frequency drying,and vacuum freeze drying—were applied to prepare Isatidis Folium powder.A total of 12 quality indicators were evaluated,including moisture content,drying time,active components (total chlorophyll,total phenolics,flavonoids),antioxidant capacity (DPPH and ABTS radical scavenging activities),physicochemical properties (wettability,water-holding capacity,solubility),color,and microstructure.The resulting data were uploaded to a public database in the form of “.xlsx” and “.jpg” files to establish a drying characteristic dataset for Isatidis Folium.The dataset systematically presents the drying characteristics of Isatidis Folium and illustrates the effects of the three drying methods on its quality attributes,providing technical support for the high-value processing of Isatidis Folium and other plant resources with development potential in the food industry.