How to Dry Parsley
Two methods for drying parsley; using an oven or a dehydrator.
Servings 1 batch
Calories 1kcal
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
- 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.
Nutrition
Serving: 1teaspoon | Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 0.3mg