If you’ve ever found yourself with a bounty of fresh parsley and wondered how to preserve it for months to come, drying parsley in the oven is a fantastic solution. It’s quick, easy, and retains much of the herb’s vibrant flavor and color when done right. In this article, I’ll walk you through the step-by-step process of drying parsley in the oven, plus share tips to make sure your dried parsley is perfect every time.
Why Dry Parsley in the Oven?
Drying parsley helps you extend its shelf life dramatically-up to 2-3 years if stored properly-so you can enjoy that fresh, herbaceous flavor long after the parsley season ends. Oven drying is especially great because it’s fast and efficient, perfect if you have a large amount of parsley or want to avoid the wait of air drying or the expense of a dehydrator.
What You’ll Need
– Fresh parsley (curly or flat-leaf)
– Baking sheet (lined with parchment paper for easy cleanup)
– Oven
– Glass jars or airtight containers for storage
Step-by-Step: How to Dry Parsley in the Oven
1. Prepare Your Parsley
If you picked your parsley from the garden or bought it fresh, give it a gentle shake to remove dirt and debris. If it’s visibly dirty or muddy, rinse it under cold water or use a salad spinner to wash and dry it thoroughly. Make sure the parsley is completely dry before drying it in the oven to avoid steaming instead of drying.
2. Preheat Your Oven
Set your oven to its lowest temperature setting, ideally around 170°F (75°C). Some ovens can go as low as 100°F, which is even better for preserving flavor and color. If your oven only goes down to about 180°F, that will work too, but keep a close eye on the parsley to prevent burning.
3. Arrange the Parsley on a Baking Sheet
Spread the parsley out in a single layer on a baking sheet lined with parchment paper. It’s best to dry the entire stems with leaves attached, which saves time compared to removing individual leaves. Make sure the leaves do not overlap to allow even drying.
4. Dry the Parsley in the Oven
Place the baking sheet in the oven. Leave the oven door slightly ajar to allow moisture to escape, which helps the drying process. Bake for about 20 minutes initially, then check the parsley. The leaves should be dry and crumble easily when fully dried. If not, continue drying in 5-minute increments, checking regularly to avoid burning.
5. Cool and Crumble
Once the parsley is dry and brittle, remove it from the oven and let it cool. Then, hold the stems over a bowl and gently crumble the dried leaves with your fingers. Discard the stems or compost them.
6. Store Properly
Store your dried parsley in airtight glass jars or containers. Keep them in a cool, dry, and dark place to maintain flavor and color. Properly stored dried parsley can last for 2-3 years. To test if it’s still good, rub some between your fingers-if it still smells fragrant, it’s ready to use.
Tips for Best Results
– Don’t rush the drying process: Low and slow is the key to preserving flavor and color.
– Avoid overcrowding: Spread parsley leaves thinly and evenly on the tray.
– Check often: Parsley can go from perfectly dried to burnt quickly.
– Use parchment paper: It makes cleanup easier and helps slide dried herbs into containers.
– Store away from light and heat: This prolongs the shelf life and potency of dried parsley.
Alternatives to Oven Drying
If you want to explore other methods, parsley can also be dried by hanging it in a warm, dry place with good airflow or using a microwave or food dehydrator. Each method has its pros and cons, but oven drying strikes a great balance between speed and quality.
Drying parsley in the oven is a simple way to preserve this versatile herb so you can enjoy its fresh flavor anytime. With just a little patience and care, you’ll have homemade dried parsley ready to enhance soups, sauces, and salads all year round.