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.
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!
Table of Contents
- 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
How to Dehydrate Parsley
All you need to dehydrate these foods 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. We believe 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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
Serving Size: 1 teaspoon (<1 gram) | Calories: 2kcal | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Carbohydrate: 0g | Dietary Fiber: 0g | Sugar: 0g| Protein: 0g
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.
How to Dehydrate Parsley
Equipment
- Removable fruit roll sheet insert (one for each dehydrator tray)
- Common kitchen tools (including cutting boards, chef's knife, colander, etc.)
- Canning jars with tight-fitting lids
- Desiccant packets for moisture control (optional)
Ingredients
parsley
Instructions
Process the Parsley
- Trim away the stem ends. Maybe about half an inch above the cut, just enough to remove any discoloring from the harvest cut.parsley
- Examine the parsley bunch and remove anything that shouldn't be there, such as wilted leaves you wouldn't want to eat.
- Cold water rinse to remove any grit or other debris.
- Finely chop the parsley bunch into small pieces. About 1/16 to 1/8 inch (2 to 4mm) in width.
Prepare the Dehydrator
- Thinly layer the chopped parsley onto the fruit roll sheet. Use another dehydrator tray if you have too much parsley.
Dehydrate the Parsley
- Set the dehydrator thermostat temperature to 135 °F (57 °C). Dry for 8 to 12 hours until done.
When is the Dehydrated Parsley Done
- The parsley leaves and stems are brittle and should easily crush into smaller pieces.
Equalizing and Conditioning the Dehydrated Parsley
- After a short cooling period, loosely pack the dehydrated parsley into a clean, dry canning jar with a tight-fitting lid, leaving some headspace.
- Every day, for 7 to 10 days, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put the parsley back on the dehydrator for several more hours.
- If you notice any mold at all, even the slightest bit, throw it all out.
Storing Dehydrated Parsley
- Use appropriate-sized canning jars for storage. The dehydrated parsley might keep up to 12 months depending on how well you dehydrated it and your pantry storage conditions.
- An optional food-safe desiccant packet will aid with moisture control.
- Attach or include a label 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.
Nutrition
Nutrition information is only an estimate and may differ depending on the ingredients you use.
One reply on “How to Dehydrate Parsley – Dehydrating Parsley, A Step-by-Step Guide”
I had some leftover parsley and I didn’t want it going to waste.