How to Dehydrate Parsley

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This is our step-by-step guide on how to dehydrate fresh parsley. Dehydrating parsley is real easy to do and a great first dehydrator project that anyone can do.

Using a food dehydrator for long-term storage is real easy to do. On the left of the plate is one teaspoon of dehydrated parsley flakes, and on the right is one tablespoon of dehydrated parsley leaves. — Here is one teaspoon of dehydrated parsley flakes on the left, and one tablespoon of dehydrated parsley flakes on the right.

We all know that parsley is a commonly used herb. We’ll buy some fresh parsley because we need some for a specific recipe, but the rest wilts away.

Or, maybe we’ll buy one of those little expensive spice jars at the local market. They sure seem expensive for what you’re getting. Less than an ounce or so of product goes for several dollars.

This is where dehydrating fresh parsley comes in.

By dehydrating fresh parsley, you can preserve its flavor and extend its shelf life while saving yourself some money. Whether you want to use it for cooking at home, camping, or making homemade spice blends, dehydrating parsley is a convenient and practical option.

So, grab your dehydrator, and let’s get started!

How to Dehydrate Parsley
Supplies Needed for Dehydrating Parsley
Step 1. Process the Parsley for Dehydrating
Step 2. Preparing the Dehydrator to Dehydrate Parsley
Step 3. Dehydrating Parsley
Step 4. When is the Dehydrated Parsley Done
Step 5. Equalizing and Conditioning the Dehydrated Parsley
Step 6. Storing Dehydrated Parsley
Weights, Measures, and Serving Sizes
Dehydrated Parsley Nutrition Information
Insider Tips

All you need to dehydrate parsley is a good quality food dehydrator. We use the Nesco food dehydrators. You can check out our food dehydrator guide to learn why we think Nesco offers the best bang for the buck. This is the best food dehydrator for our long-term food storage needs.

For planning purposes, one large bunch of processed parsley will fill one to two of the Nesco 13.5-inch round dehydrator trays, which have close to 119 square inches or .8 square feet of surface area for drying.

You’ll also need the removable fruit roll sheet inserts; one is needed for each dehydrator tray.

Several bunches of fresh parsley on a cutting board that we will dehydrate for long term storage. — Here we have three big bunches of fresh curly leaf parsley. Our plan is to dry the parsley so that we can stock up our food pantry. We don’t grow many back yard herbs. For things like this parsley, it’s just easier and more convenient to buy several big bunches to dehydrate.

Supplies Needed for Dehydrating Parsley

Several bunches of store-bought parsley
Common kitchen tools, including cutting boards, chef’s knife, colander, etc.
Food dehydrator, with removable fruit roll sheet inserts for the dehydrator trays
Wide-mouth canning funnel
Canning jars with tight-fitting lids
Desiccant packets for moisture control (optional)

Make the most of your food dehydrator by filling it up with similar items requiring the same drying temperatures during each session. This will help you stock up your pantry. Spending a little extra time now to maximize the food dehydrator’s capabilities will save you time in the long run.

Step 1. Process the Parsley for Dehydrating

Our method for dehydrating fresh herbs, such as parsley, has evolved over time. We will describe our current method, which seems to work out quite well.

We have trimmed off the cut end of the parsley stems. The trimmings will go out into the compost pile. I’m also looking for any off-colored or wilted parsley leaves or stems that I’ll remove. Just dehydrate the good stuff.

We start by trimming off the stem ends. Maybe about half an inch above the cut, just enough to remove any discoloring from the harvest cut.

Then, pick through the bunch to remove any stems that might be past their prime or critters that may be along for the ride. Try your best to keep the bunch somewhat organized.

We are rinsing the fresh parsley with water in a colander before processing it further for dehydration. — We are rinsing the parsley with cold running water to remove any dirt and grit that may be on the stems and leaves. We want to keep the parsley bunch mostly intact for easier processing in the next step.

Give everything a good and thorough cold water rinse. The parsley we buy usually has some dirt and grit residue. So we rinse it all away with cold water. Give it all a couple of good shakes to remove excess water. Don’t worry about getting it completely dry. The dehydrator will do that for us.

Next, with the bottom ends evenly lined up. Cut the bunch in half, about where the stems seem to end and the leaves start.

Cutting the parsley stems for dehydration. — We’re thinly slicing off pieces of the parsley stems for dehydration. The stems have a lot of parsley flavor, so nothing goes to waste around here.

Then, holding the stem bunch together, thinly slice the stems to about 1/16 to 1/8 inch (2 to 4mm) in width. The stems have a lot of parsley flavor, so we’re not wasting anything.

Layer the cut stem pieces onto the removable fruit roll sheet insert.

The parsley leaves and smaller stems have been cut and diced into finer pieces for dehydration. — The top part of the bunch, the parsley leaves, and the smaller stems have been cut and diced into fine pieces for dehydration.

Finally, take the remainder of the parsley bunch and repeat the same process. Thinly slice the parsley bunch, aiming for the same 1/16 to 1/8 inch (2 to 4mm) width.

Place the cut parsley on the dehydrator tray, making sure to spread it out evenly.

That’s it. Easy enough.

Step 2. Preparing the Dehydrator to Dehydrate Parsley

Place the fruit roll sheets of chopped fresh parsley onto the dehydrator trays.

Parsley layered onto dehydrator trays for drying. — Fresh parsley that has been processed and layered onto dehydrator trays for drying. This sure smells good.

For planning purposes, for every big bunch of chopped fresh parsley, we probably average two of the Nesco 13.5-inch round dehydrator trays. Of course, some parsley bunches are bigger; some are smaller.

A close-up of the parsley layered onto dehydrator trays for dehydration. We don’t want the layer to be too thick or the parsley will take more time to dehydrate. Here, you can see some of the stems where we tried to get a thin, almost shaved slice.

We will use these removable Nesco fruit roll sheet inserts on our food dehydrator for today’s project. They have over 3000 customer reviews with an average rating of 4.5 stars out of 5, which is evidence of a great product. Check out other Nesco food dehydrator products here.

Step 3. Dehydrating Parsley

For dehydrating parsley, set the thermostat temperature control to 135 °F (57 °C). I find that 8 to 12 hours is about the right amount of time. Letting it go overnight works best for our work schedules.

The dehydrator temperature control is set to 135 °F (57 °C) to dehydrate parsley — We have set the dehydrator temperature control to 135 °F (57 °C) to dehydrate parsley.

Of course, drying times are dependent on your food dehydrator, the ambient temperature and humidity, and how crowded you fill your trays. Remember to use drying times as a guide.

Step 4. When is the Dehydrated Parsley Done

After 8 to 12 hours, the parsley should be fully dehydrated. If not, let it go another 1 or 2 hours and check again.

The dehydrated parsley on the drying trays. — The parsley has completed the dehydration process on the drying trays and is now ready for the next step. This involves equalizing and conditioning the parsley to ensure that any remaining moisture is evenly distributed throughout the batch.

Drying times will vary depending on your dehydrator. Refer to your dehydrator owner’s manual for recommended temperatures and times for dehydrating specific foods. Remember to use drying times as a guide.

Warm parsley still in the food dehydrator will feel somewhat pliable, and you may believe it needs more drying time. Unplug the dehydrator and let everything cool down. Then check again to be sure.

A close up view of the dehydrated parsley on the drying trays. — A close-up view of the dehydrated parsley on the drying trays. Let’s get it into the canning jars before they start to absorb some of the ambient household humidity.

When done, the parsley leaves and stems are brittle and should easily crush into smaller pieces.

Step 5. Equalizing and Conditioning the Dehydrated Parsley

Equalizing and conditioning is a process for freshly dehydrated foods that ensures any residual moisture remaining in any piece is spread or equalized among all the other pieces in the batch. Let the dried parsley equalize and condition in the storage container for 7 to 10 days.

Equalizing and conditioning dehydrated parsley in canning jars with tight-fitting lids. We had a lot of dried parsley, too much for the 1-quart canning jar, so we put the extra into another jar. After this step, we’ll combine it all into one jar. We need to leave some headspace in the jar when equalizing and conditioning so we can rotate the contents while inspecting for any signs of remaining moisture.

We always recommend letting food items cool completely after you’ve finished dehydrating and before packing them into an airtight storage container for equalizing and conditioning. Warm food may cause sweating, which could provide enough moisture for mold to grow.

It does not take long for dehydrated food items to start hydrating from ambient household humidity. Do not leave dehydrated food items exposed to the elements any longer than necessary because of the increased risk of mold growth.

After a short cooling period, loosely pack the dehydrated parsley into a clean, dry, insect-proof, and airtight storage container. Today, we’ll use the larger quart-size canning jars for conditioning since we have so much parsley. Since the canning jars are clear, it’s easy to see what’s inside. Just don’t fill the jar to the top; leave some headspace.

Headspace is the distance between the food surface and the lid’s underside. Its purpose is to provide ample space for the dehydrated food product to slide and tumble when shaken and rotated to expose any evidence of clumping or sticking.

A quality stainless steel or plastic canning funnel makes the messy job of getting dehydrated foods off the dehydrator tray removable inserts and into the canning jars an easy task. Take a minute or two and check them out here on Amazon.

Every day, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put the contents back on the dehydrator for several more hours. Since canning jars are clear, it’s easy to see what’s inside.

If you notice any mold at all, even the slightest bit, throw it all out. What you see are the mold spores finally blooming enough to make them visible. But there are more, even tinier mold spores in the rest of your jar that make your dehydrated food inedible. Toss it out and start another batch.

Step 6. Storing Dehydrated Parsley

Use an appropriately sized canning jar for storage. The dehydrated parsley might keep up to 12 months, depending on how well you dehydrate it and your pantry storage conditions.

Dehydrated parsley in a 1-quart canning jar for long term storage in the pantry. — We are done! We’ve got a large jar of dehydrated parsley that will last us a while. Next, we’ll stash the jar away into the pantry for later use. Dehydrating food for long-term storage is always a good idea.

We’ll use a food-safe desiccant packet for moisture control because we live in a fairly humid area. For our pint-size or quart-size canning jars, we’ll use a single food-safe 5-gram desiccant packet. The desiccant packets will absorb any moisture and extend the shelf life of the parsley.

Wise Dry desiccant packets | dehydrating food for long term storage | dehydrated food recipes for long term storage | dehydrating meals for long term storage | food dehydrator for long term storage — These food-safe 5-gram desiccant packets will absorb moisture from small enclosed spaces, such as our canning jars. Use one packet for a pint, quart, or half-gallon size canning jar with a tight-fitting lid. They come sealed in a heavy-duty reusable zip-top bag to protect the desiccant packs from moisture before use. The orange indicators will turn dark green when they need to be recharged or replaced. They can be easily recharged either in a microwave or oven.

We use these inexpensive food-safe desiccant packets, which are available from Amazon. These 5-gram packets have over 5000 of mostly 4- and 5-star customer reviews, with an average of 4.7 stars out of 5. Our bag of 60 desiccant packets will last quite a while because they can be recharged and reused multiple times. Other food-safe sizes are available.

Lastly, attach or include a short note describing the jar contents and the date the product was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule. A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we’re using the oldest food first. This method helps us maintain the integrity of dehydrated products. The note also lets me know where to go in my dehydrator logbook if I want to make another note or two.

Weights, Measures, and Serving Sizes

Generally, fresh herbs have approximately a 3-to-1 ratio to dried flaky herbs. So, one teaspoon of dehydrated parsley equals one tablespoon of fresh chopped parsley.

One teaspoon of dehydrated parsley equals one tablespoon of freshly chopped parsley.

Four tablespoons of dehydrated parsley equals just over 1/4 cup of freshly chopped parsley.

Dehydrated Parsley Nutrition Information

Note: My digital kitchen scale can’t measure fractions of a gram. One teaspoon of dehydrated parsley weighs less than one gram.

Insider Tips

Dehydrating fresh parsley at home can save you money. A small 0.26-ounce (7-gram) container of parsley costs over $5.00 at the local food store, not including taxes. That’s around $21.00 per ounce, which is well over $300.00 per pound. Of course, you can find dehydrated parsley at various price points.

Dried parsley flakes in a spice jar for sale at the local grocer. — Parsley for sale at the local grocer. It’s great to be somewhat self-sufficient, we can make our own dried parsley at home for much cheaper. Some food-preservation know-how goes a long way and saves you some cash.

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