How To Dry Parsley in a Dehydrator

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Every summer my parsley plants outgrow anything I could possibly use fresh. Two plants will happily produce more parsley than my family goes through in a year — which is exactly why drying it is one of my favorite ways to preserve the harvest.

If this is your first time drying herbs from your garden, let me start by saying it is easy, like crazy easy. No degree in food science needed. A dehydrator is the most reliable way to do it: after a couple of inconsistent tries in my oven, I switched to a dehydrator and have never looked back. Low, consistent heat keeps parsley bright green instead of turning it black.

Dried parsley is one of the herbs I reach for most in the winter. It’s mild in flavor, but it adds a splash of color to soups, stews, and sauces that makes them so much more appealing.

This is part of my series on preserving herbs — if you’re drying more than parsley, start with my complete guide to dehydrating fresh herbs.

When and How to Harvest Parsley for Drying

• Parsley is ready to harvest when the leaf stems have three segments.
• You can harvest up to 75% of the current season’s foliage at one time and the plant will keep producing for future harvests.
• Harvest mid-morning after the dew has dried. Evening works too — just avoid cutting in the hot midday sun, when the flavorful oils are at their lowest.
• Cut outer stems first, close to the base of the plant. New growth comes from the center.

How to Dry Parsley in a Dehydrator: Step by Step

1. Rinse your parsley. Trust me, don’t skip this step — I thought mine was clean and found a small worm and a couple of bugs in my rinse water. Swirl the parsley gently in a large bowl of cold water to release dirt and bugs.
2. Dry it well. Run it through a salad spinner or blot with a towel. Then lay the leaves in a single layer on a towel, cover with another towel, and press gently to absorb the water hiding in the creases of the leaves. The drier the parsley going in, the faster it dehydrates.
3. Strip the leaves from the thick stems. The stems hold the most moisture and slow everything down. Small tender stems are fine to leave on.
4. Load the trays. Spread the parsley one leaf thick with a little space between leaves so air can circulate. If your dehydrator has a strong fan, a mesh screen liner keeps the dry leaves from blowing around.
5. Set the temperature to 95°F (or your dehydrator’s herb setting). Low and slow is the rule with herbs — high heat cooks them and turns them an ugly blackish color.
6. Dry for 3–5 hours. Start checking around the 3-hour mark. On a humid day, or with very wet parsley, it can take longer — but parsley is a quick dry compared to fleshy herbs like basil.
7. Test for doneness. Parsley is dry when the leaves are brittle and crumble easily between your fingers. If a leaf bends instead of crumbling, keep going.

Storing Dried Parsley

For the best flavor, store the leaves whole and crush or crumble them just before adding to a recipe — crushing early releases the aroma you’re trying to save.

Pack dried parsley into an airtight container. I like glass — Ball jars are perfect. Store in a cool, dry place away from sunlight, moisture, and heat. Properly dried and stored parsley keeps its color and potency for 6–12 months, right through to next year’s harvest.

If I’m putting jars up for longer storage, I vacuum seal them with a FoodSaver jar sealer and add an oxygen absorber. I cover exactly how I do that in my dehydrating fresh herbs guide.

How to Use Dried Parsley

Dried parsley is perfect for adding color to soups, stews, sauces, salad dressings, and homemade spice blends. Use it in anything that cooks, save fresh parsley for garnishing. And label your jar! You’d be surprised how much one jar of green flakes looks like another.