Today, we’re covering 3 foolproof methods of how to dry parsley right at home. Fresh parsley is a versatile herb that adds a bright, earthy flavor to many dishes. Whether you grow your own parsley in an herb garden or pick up a bunch of parsley from the grocery store, drying it is a great way to preserve its vibrant green color and extend its shelf life.
Home-dried parsley retains much flavor and is free from additives, making it a better choice than many store-bought dried herbs. Plus, drying parsley is an easy way to cut down on food waste and keep this popular herb on hand for future use.
Prepare Fresh Parsley for Drying
For the best results, we recommend starting with the freshest parsley possible. Whether it’s from your own herb garden or a bunch from the grocery store. Fresher herbs will retain more flavor, color, and essential oils during the drying process.
When preserving parsley, I recommend using parsley that’s as fresh as possible – this will provide the best results. 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.
The parsley variety does make a difference. Both flat-leaf parsley and curly-leaf parsley can be dried, but flat-leaf parsley tends to retain more of its bold, earthy flavor.
Remove the leaves from the parsley stems if using the oven or dehydrator.
If you’re air drying, you can keep small bundles of parsley stems intact for easier handling. That makes things even easier for this process.
Rinse the parsley under cold water to remove dirt and any residue. A salad spinner is a great way to remove excess water quickly.
Excess water can slow the drying process and lead to mold.
Pat the washed leaves dry with a clean kitchen towel or paper towel, making sure to absorb as much moisture as possible.
Three Popular Foolproof Methods to Dry Parsley
Now that it’s prepped, you’re ready to choose your preferred drying method. Whether you opt for air drying, oven drying, or using a food dehydrator, properly dried parsley will stay fresh and flavorful for months.
Each with its benefits.
Air drying is a simple method that requires little effort, making it a preferred method for many home cooks.
Oven drying is a faster option, ideal for those who need dry herbs quickly.
A food dehydrator provides consistent, even drying, which is especially useful if you have a lot of parsley to process. No matter which method you choose, properly drying and storing parsley ensures you have a flavorful herb ready for soups, sauces, and seasonings year-round.
Method 1. How to Dry Parsley by Air Drying
Air drying is one of the easiest ways to dry parsley, especially in dry climates with lower temperatures and low humidity. This method works best with flat-leaf parsley and curly-leaf parsley.
Step-by-Step Instructions for Air Drying
Wash parsley leaves thoroughly in cold water and use a salad spinner or a clean kitchen towel to remove excess water.
Gather small bundles of parsley stems and secure them with a rubber band. Don’t make large bundles, as they may trap too much moisture.
Place the bundles in a dry location with good air circulation but away from direct sunlight. A dark place, like a pantry or a cool spot in your kitchen, is ideal.
Optionally, place the parsley inside a paper bag with holes punched for ventilation to protect it from dust while allowing airflow.
Let the parsley dry for about 1-2 weeks. Check the drying process by rubbing a leaf between your fingers—if it crumbles easily, it’s ready.
Method 2.How to Dry Parsley in the Oven
Oven drying is the best way to dry parsley quickly. However, using the lowest temperature or lowest possible heat setting is key to preserving its essential oils and preventing loss of flavor.
Step-by-Step Instructions for Oven Drying
Preheat the oven to the lowest setting (usually around 170°F or lower, depending on your oven temperature controls).
Wash fresh parsley leaves in cold water, then pat dry with a paper towel or a clean kitchen towel to remove as much moisture as possible.
Arrange a single layer of parsley leaves on a parchment paper-lined baking sheet or cookie sheet. Avoid overlapping for even drying.
Place the baking tray in the oven and leave the oven door slightly open to allow moisture to escape.
Drying time will vary, but check the parsley every 15 minutes, flipping occasionally. The process usually takes 30-60 minutes.
Once the leaves crumble easily, remove them and let them cool.
Method 3. Using a Food Dehydrator (Best for Large Batches)
A food dehydrator is an easy method for drying herbs, especially if you have a lot of parsley from your growing season. The controlled temperature ensures even drying without high heat.
Step-by-Step Instructions for Dehydrating Parsley
Wash parsley and dry it thoroughly using a salad spinner or paper towels.
Remove woody stems and spread the washed leaves in a single layer on a dehydrator tray.
Set the dehydrator to the lowest temperature (95-115°F is ideal for herbs).
Let it dry for 1-4 hours, depending on the humidity and size of the leaves.
Check periodically. When it crumbles easily it’s ready.
How much dry parsley for 1/4 cup fresh?
A general rule of thumb is.
1 tablespoon of fresh parsley = 1 teaspoon of dried parsley.
Since 1/4 cup fresh parsley is 4 tablespoons, you would need 4 teaspoons of dried parsley to substitute for 1/4 cup of fresh parsley.
This ratio works well because dried herbs are more concentrated in flavor than fresh ones.
Storing Dried Parsley for Maximum Shelf Life
To keep your home-dried parsley fresh and flavorful, store it in an airtight container, such as mason jars, glass jars, or spice cabinet-friendly containers.
A dark spot, like a pantry or cupboard, helps maintain its bright green color. If storing in plastic bags, ensure they’re completely sealed.
Properly dried and stored parsley can last up to 1 to 2 years while maintaining its best flavor. However, over time, dried herbs lose potency, so for the most vibrant taste, try to use home-dried parsley within 6 to 12 months.
When using dried parsley, crush the leaves lightly before adding them to dishes to release their essential oils. One tablespoon of fresh parsley equals about one teaspoon of dried parsley. Use it in soups, stews, sauces, and even mixed with olive oil for extra flavor.
What to Do With Parsley Stems?
Don’t toss those parsley stems. They’re packed with flavor and can be used in various ways. Here are some great ways to use them.
Stock & Broth. Add parsley stems to homemade vegetable, chicken, or beef stock for an extra layer of flavor.
Blended Sauces. Toss them into a food processor with olive oil, garlic, and lemon juice for a fresh herb sauce or pesto.
Herb-Infused Oil. Let parsley stems steep in olive oil for a flavorful infusion.
Compost. If you have no use for them, they’re a great addition to your compost bin to reduce food waste.
Drying parsley is a simple way to extend the life of this flavorful herb and reduce food waste. Whether you choose air drying, oven drying, or using a food dehydrator, each method preserves the bright green color and much flavor of your fresh herbs.
Next time you find yourself with an abundance of parsley plants, try one of these easy methods to keep your spice cabinet stocked year-round.
