How to Dry Parsley – Using a Dehydrator, Oven, Microwave or Air Drying

TRUTH BOMB: I actually prefer to freeze parsley because I find the flavour lasts longer than when drying. But, I always dry some for my Seasoning Blends, Soup Mixes and Backcountry Meals.

I prefer using my dehydrator to dry parsley but you can also use an oven (no higher than 150°F) or microwave. And, if you live in a warm, dry climate you can even air dry them.

How to Dry Parsley in the Microwave

For small amounts, using the microwave to dry parsley works well.

• Wash, dry and remove large stems as shown above.
• Sandwich parsley in a single layer between two pieces of paper towel.
• Place in microwave for 30 seconds at medium to high power. NOTE: All microwaves are different – you don’t want to burn the parsley, lower power and shorter time periods are best, use the setting that work best for your microwave. If you’re not sure, do a small batch to test results.
• Take herbs out of the microwave and allow to cool for 30 seconds, then test to see if any are dry and brittle. Remove those that are, rotate those that aren’t and return them the microwave for another 30 seconds. Repeat until all leaves are dry.
• Cool thoroughly and store as described above.

Can I Dry Parsley in the Oven?

Drying herbs like parsley in the oven is possible, but it’s tricky! You don’t want to burn the parsley, so be sure to set your oven at the lowest possible heat setting. Ideally, herbs should be dried at about 95°F (35°C). High temperatures can ruin the essential oils in parsley so I wouldn’t recommend using the oven if your oven temperature can only be set higher than 170°F.

• Set your oven to lowest setting.
• Arrange parsley in a single layer on parchment-lined baking sheet.
• Place in oven and heat until parsley becomes brittle and crumbles easily, about two to four hours. Check often.
• Let cool and store as indicated above.

How to Hang Parsley to Air Dry

Air drying is the oldest method around, it works well in dry climates. If you live in a humid area or your forecast is for nothing but rain, I don’t recommend hanging parsley to dry. Chances are it will go mouldy before it dries.

If you have warm, dry conditions, here’s what to do:

• Wash and dry parsley, but don’t remove large stems.
• Tie 5-6 stems together ensuring there’s plenty of room for air to circulate around every part of the parsley. You don’t want too much in one bundle.
• Hang bundles so they hang freely in a dry, warm place ideally with good ventilation or air flow.
• Depending on temperature and humidity it will take up to 2 weeks for parsley to dry. It should be crumbly to the touch.
• Remove large stems and store as shown above.

How to Use Dried Parsley

Dried parsley is super easy to use. It re-hydrates quickly, so there’s no need to soak it before using. Just toss directly into any dish. To release the essential oils and get maximum flavour, crush or crumble the parsley just before adding to the dish.

Add to soups, casseroles, stews, curries, egg or potato dishes. Try 1 Tbsp to start and add more as desired.

Use as a garnish – crumble pieces and sprinkle little bits of green on top of drier foods like a bowl of pasta, rice or potatoes.

Use in seasoning blends or add to finishing salt.

Use in dried food mixes like Scalloped Potatoes, Homemade Onion Soup Mix, Soup Mixes in a Jar or in some of the backcountry meals found in my Homemade Backcountry Meals Cookbook.