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Home » Preserving Food

Published: Oct 16, 2023 by Kathy

How to Dry Parsley

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Fresh parsley and dried parsley in a jar.

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.

A glass crock filled with dried parsley.

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.

Some recipes I add my dried parsley to include Zesty Italian Dressing, Baked Greek Chicken, and Dry Rubbed Wings.

Key ingredients

A bunch of fresh parsley on a board.

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.
Parsley on a baking rack.
Dried parsley leaves on a baking rack.

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.
Parsley stems with the leaves removed.
Parsley leaves on a dehydrator tray.

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

How long will dried parsley last?

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

  • Dried Rosemary
  • Dried Basil
  • Dried Sage
  • Dried Oregano
Dried parsley leaves in a white bowl.

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!

  • A small jar filled with dried oregano.
    How to Dry Oregano
  • Homemade Canned Cranberry Sauce in glass canning jars.
    How to Can Cranberry Sauce
  • A jar filled with dried ground sage leaves.
    How to Dry Sage
  • Strawberry rhubarb jam spread on a piece of toast.
    Strawberry Rhubarb Jam
A glass crock filled with dried parsley.

How to Dry Parsley

Kathy Berget
Two methods for drying parsley; using an oven or a dehydrator.
5 from 19 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Preserving Food
Cuisine American
Servings 1 batch
Calories 1 kcal

Equipment

  • Cooling Rack
  • Cookie Sheet
  • Dehydrator
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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.

Nutrition

Serving: 1teaspoonCalories: 1kcalCarbohydrates: 0.3gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 22mgFiber: 0.1gSugar: 0.03gVitamin A: 337IUVitamin C: 5mgCalcium: 6mgIron: 0.3mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Preserving Food

  • Dried basil in a glass crock.
    How to Dry Basil
  • A jar filled with dried rosemary leaves.
    How to Dry Rosemary
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    Blanching Broccoli
  • A wooden bowl filled with fresh chicken eggs.
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5 from 19 votes (19 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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