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Dehydrated parsley that is ready for long-term storage.

How to Dehydrate Parsley

Dehydrator Chef
How to dehydrate parsley is our detailed step-by-step guide about how to dehydrate parsley in a food dehydrator at home. This guide helps you save money, stock up your pantry with easy-to-make dried parsley, or for use in preparing our homemade dehydrated camping meal recipes.
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Print Recipe
Prep Time 15 minutes
Dehydrating Time 12 hours
Total Time 12 hours 15 minutes
Course Dehydrated Food Ingredient
Cuisine Backpacking, Camping, Dehydrated Food, Hiking
Servings 15 teaspoons from a large bunch (estimated)
Calories 2 kcal

Equipment

Ingredients
  

  • Several bunches of fresh parsley on a cutting board that we will dehydrate for long term storage.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
    We have trimmed off the cut end of the parsley stems. The trimmings will go out into the compost pile.
  • 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.
    We are rinsing the fresh parsley with water in a colander before processing it further for dehydration.
  • Finely chop the parsley bunch into small pieces. About 1/16 to 1/8 inch (2 to 4mm) in width.
    The parsley leaves and smaller stems have been cut and diced into finer pieces for dehydration.

Prepare the Dehydrator

  • Thinly layer the chopped parsley onto the fruit roll sheet. Use another dehydrator tray if you have too much parsley.
    Parsley layered onto dehydrator trays for drying.

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.
    A close up view of the dehydrated parsley on the drying trays.

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.
    Equalizing and conditioning dehydrated parsley in canning jars with tight-fitting lids.
  • 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.
    Dehydrated parsley in a 1-quart canning jar for long term storage in the pantry.
  • 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

Serving: 1 teaspoonCalories: 2kcalSodium: 2mg

Nutrition information is only an estimate and may differ depending on the ingredients you use.

Keywords dehydrating food for long term storage, how to dehydrate parsley, how to dry parsley
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