I use fresh herbs generously in my cooking, especially in Middle Eastern dishes, and parsley is one of my favourites.
When I don’t have parsley from my garden I buy large bunches at the market, which often leaves me with more parsley than I can use fresh.
Rather than let the herbs go to waste, I sometimes fold extra parsley into sauces and salsas, but most often I dry it. Drying parsley in the oven is a quick, simple way to preserve the flavour for later use.
Jump to the step-by-step instructions for how to dry parsley in the oven, or read on for tips and alternatives for making dried parsley at home.
Ingredients & equipment for drying parsley
You don’t need specialised equipment to dry parsley. A baking tray, parchment paper and an oven set to a low temperature are all that’s required.
Start with fresh, well-washed parsley for the best flavour and colour. Flat-leaf (Italian) parsley is my first choice for intensity, but curly parsley also dries well.
You can dry the stems with the leaves and then crumble or strip them off when the parsley is dry. Remove any thick woody stems before storing if you prefer a finer final texture.
Different ways to dry parsley
There are several effective methods to dry parsley:
- Oven drying (fast and reliable)
- Food dehydrator (gentle and consistent)
- Air fryer (quick, requires close attention)
- Sun drying (slow and dependent on weather)
- Air drying (hanging in bundles)
My preferred method is oven drying for speed and control, though I include simple instructions for air drying and air frying below.
Air dry small bundles of parsley
To air dry parsley, poke a few holes in a paper bag, place the bunch inside with the leaves down and stems sticking out, then secure the bag around the stems with a rubber band or kitchen twine. Hang the bundle in a warm, well-ventilated room out of direct sunlight.
Smaller bundles dry faster; expect one to three weeks depending on temperature and humidity.
Use an air fryer to dry parsley
An air fryer can dehydrate parsley quickly. Arrange a single layer in the basket at about 350 ºF (180 ºC). Secure the leaves with a wire rack or tie the stems, and weigh them down so they don’t blow around.
Check after three minutes and then every minute until the leaves crumble easily. Total time is typically three to five minutes, but keep a close eye to prevent browning.
How to dry parsley in the oven
Oven drying is fast, simple and reliable. Follow these three main steps:
- Step 1:Clean the parsley
- Step 2:Arrange the parsley on a baking tray
- Step 3:Bake in a warm oven until crumbly
Step 1: Clean the parsley
Rinse parsley under cold water to remove dirt. Discard any yellow or soft bits, leaving bright green leaves and tender stems. Remove excess moisture by patting with a clean towel, using paper towels, or spinning in a salad spinner.
Step 2: Arrange the parsley on a baking tray
Line a baking tray with parchment paper and spread the parsley in a single layer with space between leaves so air can circulate. Parchment makes it easy to transfer the dried herbs into a container afterward.
Step 3: Bake in a warm oven until crumbly
Preheat the oven to the lowest setting. For fan-assisted ovens, 170 ºF (75 ºC) works well; if your oven has no fan, set it to around 200 ºF (95 ºC).
You can also use residual heat after cooking: turn the oven down to its lowest temperature after removing other food, then place the tray of parsley inside. Check after 15–20 minutes and then every few minutes until the leaves crumble easily when pinched but still retain a green colour.
Allow the parsley to cool, then crumble it with your fingertips. Remove any large stems that haven’t broken down. For a finer texture, press the dried leaves through a mesh strainer or grind briefly with a mortar and pestle.
How to store dried parsley
Store dried parsley in airtight containers—small glass jars or mason jars work well. Keep them in a cool, dry, dark place. Properly dried parsley will keep for up to six months with good flavour.
If any of the dried herb feels damp or shows mould, discard it. Thorough drying prevents spoilage.
How to use homemade dried parsley
Dried parsley is versatile. Use it anywhere you would use store-bought dried parsley:
- Add to seasoning blends or mixed herb blends.
- Stir into labneh or yoghurt with dried garlic for a quick herb dip.
- Season soups, stews and stocks.
Quick parsley vinaigrette:
- 1½ cup olive oil
- ½ cup wine vinegar (red or white)
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- 1 clove garlic, finely minced
Combine all ingredients in a jar with a tight lid, shake vigorously and drizzle over salad or new potatoes.
Remember that dried herbs are more concentrated than fresh. A good rule of thumb is to use about one third the amount of dried herb when substituting for fresh. So roughly 1 teaspoon dried parsley replaces 1 tablespoon fresh.
How to Dry Parsley in the Oven
A small bunch (30 grams) produces about a heaped tablespoon of dried parsley.
Ingredients
- 1 bunch flat-leaf parsley
Instructions
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Preheat your oven to 170 °F (75 °C) or to your oven’s lowest setting.
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Wash the parsley with cold water and remove any brown bits. Tender stems can be included for flavour.
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Dry the parsley thoroughly by patting with a towel or using a salad spinner to remove excess moisture.
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Spread the parsley in a single layer on a parchment-lined baking sheet and place it in the centre of the oven.
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Check after 20 minutes. The parsley is ready when it crumbles easily between your fingertips and retains a green colour. If still moist, return it to the oven for a few more minutes.
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Crumble the dried parsley into flakes with your fingers, discard any large stems, and sift through a mesh for a finer texture if desired.
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Store the dried parsley in an airtight container in a cool, dark place.
Notes
- This method works with both flat-leaf and curly parsley, though flat-leaf tends to have stronger flavour.
- Properly dried parsley will keep up to six months in an airtight container. Discard any herbs that show mould or damp spots.