Drying parsley - seasoning for everyday use

Drying parsley - seasoning for everyday use

The best fresh leaves

If you pick fresh parsley in your own garden, you should choose the morning hours.

  • cut with the stalks
  • only then sort out withered and damaged leaves
  • Wash the parsley thoroughly
  • Let dry completely
  • remove coarse stems

also read

  • Storing parsley - how to preserve the herb
  • Parsley takes several weeks to germinate
  • Only eat parsley in moderation

If you want to air dry the parsley as a bundle, the stems should conveniently stay on for the time being.

Options for drying

Parsley leaves are extremely delicate and therefore dry quickly. Various options are available for drying them:

  • Air drying
  • in the oven
  • in the microwave
  • in the food dehydrator

Air dry parsley

The air method is quite suitable for the parsley, as it does not take much time even at low temperatures. The quickest way is in the sun, then the papers dry within a few hours. Otherwise, parsley stalks can be loosely tied into a small bundle and hung upside down to dry.

  • do not tie too tight
  • Air must be able to circulate between leaves
  • rather put together several small bundles
  • Hang next to each other with a little distance
  • not near the stove, over possible cooking fumes

Depending on the temperature, the process can take a few days or up to two weeks. If the parsley crumbles when you rub it, it is dry enough.

Dry in the oven

Dust can accumulate over time on long hanging bundles, but it has no chance in the oven. This method also delivers the finished result within a day.

1. Line a tray with baking paper.

2. Spread the parsley on top in a single layer.

3. Slide the sheet metal onto the middle rail.

4. Set the oven to the lowest temperature.

5. Leave the parsley in the oven until it is completely dry. This can take between 2 and 4 hours. To be on the safe side, do the crumbling test.

Quick dry in the microwave

Drying in the microwave is a bit tricky, as the whole drying process takes place in a rush and can quickly be missed its end. The thin parsley leaves in particular can burn quickly. Finding the right attitude is also a question of experience and testing.

  • Spread a layer of parsley on a paper plate
  • Dry on the lowest setting for about a minute
  • extend the time a little if necessary


Stay close so you can intervene quickly if the process needs to be interrupted. For example, if the parsley starts to “smoke” or turns dark.

Dry gently in the automatic dehydrator

It's not worth buying just for the parsley. But if you already have such a device at home, you can use it wonderfully for drying parsley. All important information will certainly be in the manufacturer's instructions. The parsley must of course come in perfectly, clean and dry.

Storage and shelf life

The dry parsley is stored in airtight containers. Old herb jars or jars are good, but they shouldn't give off any odor. It can be finely crumbled ready for use beforehand. The parsley will keep for several weeks in a cool, dry place. After that, it is still edible, but quickly loses its aroma.

Conclusion for quick readers

  • Preparation: Wash fresh, perfect parsley and let it dry again
  • Air drying: tie loosely into small bundles; Hang upside down in the kitchen
  • Sun: Spread parsley on kitchen paper; let dry in a few hours
  • Oven: Spread out on baking paper; Dry on the lowest setting for 3-4 hours
  • Microwave: arrange parsley on paper plates; Dry on the lowest setting for about a minute
  • Tip: risk of burns; Watch the drying process so that you can intervene quickly if necessary
  • Automatic dehydrator: gentle drying; Note the manufacturer's instructions
  • Storage: In an airtight container; cool and dry
  • Shelf life: several weeks; then the aroma decreases

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