How to dry parsley using two different methods; the oven and the dehydrator. This is a great way to preserve your garden fresh parsley so you can use it all year long.
Dried parsley
Parsley is a biennial plant, meaning it will normally last for two seasons. In the second season, it will typically form flowers which will then turn to seed and then a new plant needs to be planted.
I often grow parsley in my garden. This year I planted two flat leafed or Italian parsley plants. They grew huge and I harvested them to use in many recipes all year long.
In addition to using the parsley fresh, I also like to dry parsley so I can use it during the winter months. Dried parsley is perfect in sauces, soups and casseroles.
Key ingredients
Use fresh, high-quality parsley. I used flat-leaf, Italian parsley, but any type of parsley will work.
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
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 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.
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.
- You can crumble with your hands to make smaller parsley flakes or you can pulse in a food processor.
- Store in an airtight container.
Frequently asked questions
As long as the parsley is fully dry and stays dry, it won't ever go bad. However, it will begin to lose some of its flavor over time. For the best flavor, use within one year.
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
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
- 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.
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