I use fresh herbs generously, especially in Middle Eastern dishes, and parsley is one of my favourites. When I don’t have a pot in the garden, I buy large bunches of flat-leaf parsley at the farmers’ market, which often leaves me with more parsley than I can use before it wilts. Instead of letting it go to waste, I dry the excess herbs. Drying parsley in the oven is a quick, reliable way to preserve its flavour and colour.
Jump to the step-by-step instructions for how to dry parsley in the oven, or read on for tips on alternative drying methods, storage and uses for your homemade dried parsley.
Ingredients & equipment for drying parsley
You don’t need specialised gear to dry parsley at home. All you need is a baking tray, parchment paper and an oven that reaches a low temperature. A fan-assisted oven helps, but it’s not essential.
Start with fresh parsley that has been washed and gently dried. Flat-leaf (Italian) parsley gives the most intense flavour, though curly parsley also dries well. You can include tender stems when drying; remove any large or woody stems when crumbling the finished herb if desired.
Different ways to dry parsley
There are several effective ways to dry parsley:
- Oven drying (fast and reliable)
- Food dehydrator (great for larger batches)
- Air fryer (quick, but requires close attention)
- Air drying (gentle, low-tech)
- Sun drying (slow and weather-dependent)
My preferred method is oven drying because it’s fast, controllable and keeps the leaves green when done correctly. Below I also describe air-drying and air-fryer options so you can choose what suits you.
Air dry small bundles of parsley
To air dry parsley, poke a few holes in a paper bag and place the bunch inside with the leaves toward the bag and stems protruding. Secure the bag around the stems with a rubber band or kitchen twine and hang the bunch in a warm, well-ventilated spot. Small bundles dry faster; expect one to three weeks depending on humidity and temperature.
Use an air fryer to dry parsley
An air fryer can dry parsley in minutes. Spread a single layer of leaves in the basket and weigh them down with a wire rack or bind the stems so the leaves don’t blow around. Set the air fryer to about 350 ºF (180 ºC) and check after three minutes, then every minute until the leaves crumble easily. Watch carefully to prevent browning or burning.
How to dry parsley in the oven
Oven drying is simple and produces consistently good results. Follow these 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 thoroughly under cold water to remove grit. Discard any wilted, brown or damaged leaves and stems, using only bright green, healthy sprigs. Remove excess surface moisture by gently patting the parsley with a clean kitchen towel or paper towels, or use 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 room around each leaf so air can circulate. Parchment makes it easy to transfer the dried herb to a container when finished.
Step 3: Bake in a warm oven until crumbly
Preheat the oven to the lowest setting. If you have a fan (convection) setting, set it to around 170 ºF (75 ºC); without a fan, 200 ºF (95 ºC) works. Alternatively, use residual heat after removing another dish: lower the oven to its lowest temperature, place the tray of parsley inside and check after 15–20 minutes.
Bake until the leaves are dry and crumble easily between your fingertips but remain green. Timing varies with oven and batch size, so check frequently toward the end to avoid browning. If still slightly moist, return to the oven in short intervals until fully dry.
Allow the parsley to cool, then crumble it with your fingers and discard any large stems that don’t break down. For a finer texture, rub the dried parsley through a mesh strainer or grind lightly with a pestle and mortar.
How to store dried parsley
Store dried parsley in an airtight container such as a small glass jar or mason jar with a tight lid. Keep it in a cool, dark, dry place to preserve colour and flavour. Properly dried parsley will keep up to six months. If any moisture remains when stored, the herb can develop mould—discard any jar showing signs of mould.
How to use homemade dried parsley
Dried parsley is versatile and can replace store-bought dried parsley in many recipes. Use it in seasoning blends, soups, stews and marinades, or mix it into labneh or yoghurt with garlic for a quick dip.
- Add it to seasoning mixes such as Italian-style blends.
- Stir into labneh or plain yoghurt with minced garlic for an easy garlic-and-herb dip.
- Use it to flavour soups, stews, stocks and dressings.
Quick parsley dressing:
- 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 the ingredients in a jar with a tight lid, shake vigorously and use over salad or new potatoes.
Remember that dried herbs are more concentrated than fresh. As a rule of thumb, use about a third of the amount of dried herb in place of fresh—roughly 1 teaspoon dried parsley equals 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.
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Wash the parsley with cold water. You can include the tender parsley stems – they have loads of flavour. But remove any brown bits – leaves and stems.
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Dab the wet parsley with a clean tea towel or paper towel to remove excess moisture – or use a salad spinner.
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Place the parsley on a parchment-lined baking sheet in a single layer with enough surrounding space. Put the baking tray in the centre of your preheated oven.
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Check on the parsley after 20 minutes. The parsley is ready when you can easily crumble it with your fingertips. But it should still be green. If the parsley is still moist, return it to the oven for another 5 minutes.
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Use your fingertips to crumble the dried parsley into coarse flakes. Discard any large pieces of leaves or stems that don’t crumble. I like to rub the parsley through a mesh strainer for finer parsley flakes – or use a pestle and mortar.
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Transfer your dried parsley to an airtight container or spice jar.
Notes
- This method works well with curly parsley too, though flat-leaf parsley has a more intense flavour.
- Fully dried parsley will keep for up to 6 months in an airtight container. If any moisture remains, the herb can develop mould—discard if mould appears.