How to Dry Parsley (3 Methods)

🧂 Ingredients

• 3.5 oz parsley

  or as much as wanted

Instructions

• 1 Remove the leaves from the stems (unless you're air drying). Wash well and pat
  dry absorbing as much moisture as possible with a kitchen towel or paper towel.
  Using a salad spinner can help too.
  
  Then pick your dehydrating method.
• 2 Spread the leaves in a single layer on the trays of a dehydrator. Set the
  temperature to 95-100°F (35-38°C). Dehydrate until the parsley is completely dry
  – this will take about 1-2 hours, though check on it continuously during
  dehydration. The parsley is done when the leaves crumble easily. 
• 3 Preheat your oven to the lowest temperature. Often that's about 170°F (75°C).
  
  Some new ovens can reach a lower temperature of 95-100°F (35-38°C). In this
  case, you don't need to keep the door open while drying parsley in the oven.
• 4 Spread the leaves in a single layer on a baking sheet lined with parchment
  paper. Place in the oven and use a wooden spoon to keep the door cracked open.
  This will allow the moisture to escape.
  
  Remove from the oven when the leaves are dry but still green – this will take
  about 1-2 hours. I recommend checking on it every 20 minutes or so. The leaves
  should crumble easily.
• 5 To make dried parsley with minimal effort, tie the stems and hang them upside
  down in a well-ventilated area. Avoid drying them in direct sunlight as it can
  cause the leaves to lose their color and flavor.
  
  It can take up to two weeks to dry it completely using this method, but I think
  it's worth it if you're looking to get dried herbs without using too much
  energy. 
• 6 store the dehydrated parsley in a clean airtight jar or container. If wanted,
  you can crush the leaves into smaller pieces (to make flakes).
  
  It will keep in your pantry/cupboard for more than a year.

Nutrition Info