Parsley has a subtle note that goes wonderfully with many dishes. If there are no fresh stems, it can also score dry. If you grow them yourself, you can harvest bountifully in the summer and easily convert the excess into a dry stock.

Parsley is best dried hanging in the air

The best fresh leaves

If you pick fresh parsley in your own garden, you should choose the morning hours for it.

  • cut with the stems
  • only then sort out wilted and damaged leaves
  • Wash the parsley thoroughly
  • let dry completely
  • remove coarse stalks

If you plan to air dry the parsley in bunches, it's a good idea to leave the stalks attached for now.

drying options

Parsley leaves are extremely delicate and therefore dry quickly. There are a number of different options available for drying them:

  • air drying
  • in the oven
  • in the microwave
  • in the dehydrator

Air dry parsley

The air method is quite suitable for parsley, since it does not take much time even at low temperatures. The fastest way is in the sun, then the leaves dry within a few hours. Otherwise, parsley stalks can be loosely tied into a small bunch and hung upside down to dry.

  • don't tie too tight
  • Air must be able to circulate between leaves
  • prefer to put together several small bundles
  • hang them up next to each other with some distance between them
  • not near the stove, over any cooking fumes

Depending on the temperature, the process can take a few days or up to two weeks. If the parsley crumbles when you rub it, it's dry enough.

Dry in the oven

Dust can accumulate on long hanging bundles over time, but it doesn't stand a chance in the oven. This method also delivers the finished result within a day.

1. Line a tray with baking paper.
2. Spread the parsley out in a single layer.
3. Slide the tray onto the middle rail.
4. Set the oven to the lowest temperature.
5. Leave the parsley in the oven until it is completely dry. This can take between 2 and 4 hours. Do the crumble test to be sure.

Dry quickly in the microwave

Drying in the microwave is a bit tricky, as the whole drying process takes place in a hurry and the end can be missed so quickly. The thin parsley leaves in particular can burn quickly. Finding the right setting is also a matter of experience and testing.

  • Spread a layer of parsley on a paper plate
  • Dry on the lowest setting for about a minute
  • extend the time slightly if necessary

tips

Stay close so you can intervene quickly if the process has to be interrupted. For example, if the parsley starts to "smoke" or turn dark.

Dry gently in the dehydrator

It's not worth buying just for the parsley. But if you already have such a device at home, you can use it wonderfully for drying parsley. All important information will surely be in the manufacturer's manual. Of course, the parsley has to be perfect, clean and dry when it comes in.

storage and shelf life

The dry parsley is stored in airtight containers. Old herb jars or jars are good, but they shouldn't give off any smell. It can be finely crumbled before use. Parsley will keep for several weeks in a cool, dry place. After that it is still edible, but quickly loses its flavor.

Conclusion for fast readers

  • Preparation: Wash fresh, undamaged parsley and let it dry again
  • Air Dry: Loosely tie into small bundles; hang upside down in the kitchen
  • Sun: Spread the parsley on kitchen paper; let it dry in a few hours
  • Oven: spread out on baking paper; Dry on the lowest setting for 3-4 hours
  • Microwave: Spread parsley on paper plates; dry for about a minute on the lowest setting
  • Tip: risk of burns; Observe the drying so that you can intervene quickly if necessary
  • Dehydrator: gentle drying; Observe manufacturer information
  • Storage: In an airtight container; cool and dry
  • shelf life: several weeks; after that the aroma decreases

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden