Parsley is a popular culinary herb, prized for its bright, fresh flavor derived from volatile essential oils. Drying parsley is a time-honored way to preserve its flavor compounds for year-round use, concentrating the taste in a shelf-stable form. The preservation goal is to remove all moisture while keeping the delicate flavor oils intact, requiring careful attention to both harvest time and the drying method. Homegrown herbs often provide a higher quality flavor profile than commercially processed alternatives.
Optimal Timing for Peak Flavor
The flavor of parsley is linked to the concentration of its volatile oils, which fluctuate throughout the plant’s life cycle. Harvesting must occur before the plant begins to flower, a process called bolting. Flowering redirects the plant’s energy away from leaf production and can cause the leaves to become bitter. Parsley is typically biennial, but it is best harvested during the first year of growth before the second year’s flowering makes the leaves tough.
The ideal time of day to harvest parsley for drying is in the early morning, just after the dew has evaporated. This timing captures the highest concentration of flavorful essential oils before the midday sun causes them to dissipate. Avoid harvesting immediately after heavy rainfall, as high water content can dilute the flavor compounds, making the dried herb less potent.
Harvesting Techniques and Initial Preparation
Proper harvesting technique encourages the plant to continue producing foliage while ensuring the collected leaves are undamaged and clean. Begin harvesting only when the plant is established, typically reaching at least six inches in height with well-formed leaves. Use sharp scissors or shears to cleanly snip the entire stem at the base, near the soil line.
Focus on cutting the outer, more mature stems first, leaving the smaller, younger leaves in the center to promote continuous growth. Never harvest more than one-third of the plant’s total foliage at one time, as excessive removal can stress the plant and impair recovery. After harvesting, gently rinse the parsley stems in cool water to remove dirt or insects. Surface moisture must be completely removed before drying, either by using a salad spinner or by patting the leaves dry with a clean kitchen towel.
Selecting the Best Drying Method
The drying method chosen significantly affects the final quality, as excessive heat can rapidly degrade the delicate essential oils that provide parsley’s flavor. The general principle for preserving the brightest flavor and color is to dry the herb quickly at a low temperature, ideally below 115°F (46°C). Drying herbs above 185°F (85°C) can destroy up to 70% of the volatile oils.
Air drying is the traditional method and generally preserves flavor best because it uses the lowest heat. This involves bundling small groups of stems and hanging them upside down in a dark, warm, and well-ventilated space. The process takes approximately one to two weeks. A dark location helps prevent the leaves from bleaching and losing their vibrant green color.
A food dehydrator offers the most consistent and fastest results, providing controlled air circulation and temperature settings. Spread parsley leaves in a single layer on the trays and dry them at a low setting, typically 95°F to 105°F (35°C to 40°C), for three to five hours until brittle. Oven drying is the most accessible option, but it carries the highest risk of flavor loss due to temperature fluctuations. If using an oven, set it to the lowest temperature, ideally around 150°F to 170°F (65°C to 75°C), and keep the door slightly propped open to allow moisture to escape.
Proper Storage of Dried Parsley
Once the parsley is dry, it must be stored correctly to maintain its potency and prevent flavor degradation. The herb is fully dry when the leaves crumble easily and the stems snap, rather than bend. Before storage, remove the dried leaves from the tougher stems, as the stem material can be woody and less flavorful.
For maximum flavor retention, store the leaves whole and crush them only right before use. Crushing the leaves increases the surface area, causing volatile oils to evaporate more quickly. Dried parsley should be placed in an airtight container, such as a glass jar, and kept in a cool, dark location away from sunlight, heat, and humidity. Properly stored, dried parsley retains its best flavor for six to twelve months.