by 
Learn how to dry parsley using either the oven or a dehydrator. Both methods work well for preserving fresh parsley so you can keep it on hand for soups, sauces, casseroles, and other recipes throughout the year.
Dried parsley
I grow Italian parsley in my garden every year, and by late summer the plants can be huge. I use as much fresh parsley as I can, but drying the extra is an easy way to preserve the harvest rather than let it go to waste.
I've dried parsley both in the oven and in a dehydrator, and both methods work well. The oven is a good option when I have a smaller amount to dry, while the dehydrator works well when I'm drying a larger harvest. On a hot summer day, I may choose the dehydrator simply because I don't want to turn on the oven.
Once the parsley is completely dry, I crumble the leaves and store them in an airtight container. Then I have homegrown parsley ready to use throughout the winter.
Some recipes I add my dried parsley to include Zesty Italian Dressing, Baked Greek Chicken, and Dry Rubbed Wings.
Key ingredients
Use fresh, high-quality parsley. I used flat-leaf, Italian parsley, but any type of parsley will work.
Steps to dry parsley
In the oven
- Preheat oven to the lowest temperature, around 170°F.
- Wash the parsley in a bowlful of cool water.
- Shake off any excess water and then wrap loosely in a clean dish towel.
- Remove leaves from the stem.
- Place leaves on a baking rack over a baking sheet.
- Place in the oven for 30 minutes.
- Turn the heat off and leave the parsley in the oven for an additional 20-30 minutes until the leaves are dry and brittle.
- Remove from the oven and crumble the leaves into dried pieces.
- Store in an airtight container.
In the dehydrator
- Wash the parsley in a bowlful of cool water.
- Shake off any excess water and then wrap loosely in a clean dish towel.
- Remove leaves from the stem.
- Place leaves on the dehydrator tray.
- Set the temperature to 95°F and turn on the dehydrator.
- Dry until the leaves are dry and brittle. This can take between 8-12 hours.
How to Store Dried Parsley
Make certain the parsley is completely dry before storing. Place the dried parsley in an airtight container and store in a cool, dry location.
For the best flavor, use your dried parsley within one year.
Recipe tips
- Dry any amount of parsley you have available or that will fit on your baking rack or in your dehydrator.
- Drying time will vary depending on your dehydrator, how wet the parsley was to start, and the amount of parsley you are drying.
- It is okay to stop your dehydrator when the parsley is only partially dry and then turn it on later to continue drying. I've done this when I don't want to leave the dehydrator running overnight.
- You can crumble with your hands to make smaller parsley flakes or you can pulse in a food processor.
More delicious dried herbs
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my recipes for preserving food!
How to Dry Parsley
Equipment
- Cookie Sheet
Ingredients
- 1 bunch fresh parsley (any amount works)
Instructions
In the Oven
- Preheat oven to the lowest temperature, around 170°F.
- Wash the parsley in a bowlful of cool water.
- Shake off any excess water and then wrap loosely in a clean dish towel.
- Remove leaves from the stem.
- Place leaves on a baking rack that is over a baking sheet.
- Place in the oven for 30 minutes.
- Turn heat off and leave the parsley in the oven for an additional 20-30 minutes until the leaves are dry and brittle.
- Remove from the oven and crumble the leaves into dried pieces.
- Store in an airtight container.
With a Dehydrator
- Wash the parsley in a bowlful of cool water.
- Shake off any excess water and then wrap loosely in a clean dish towel.
- Remove leaves from the stem. Place leaves on dehydrator tray.
- Set temperature to 95°F and turn on dehydrator.
- Dry until the leaves are dry and brittle. This can take between 8-12 hours.
- Crumble the leaves into small pieces and store in an airtight container.
Notes
-
- The recipe card timing reflects the oven method. Drying parsley in a dehydrator takes approximately 8–12 hours.
- Dry any amount of parsley you have available, or that will fit on your baking rack or in your dehydrator.
-
- Drying time will vary depending on your dehydrator, how wet the parsley was to start, and the amount of parsley you are drying.
-
- It is okay to stop your dehydrator when the parsley is only partially dry and then turn it on later to continue drying.
-
- You can crumble with your hands to make smaller parsley flakes ,or you can pulse in a food processor.
-
- Store in an airtight container.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leave a Reply