How to properly prepare and dry parsley at home

How to prepare

If the plant was grown in a greenhouse or in an area far from busy roads and industrial facilities, it may not need to be washed. In this case, it should be cut in the morning, after the morning dew has subsided. However, if there is a production facility nearby, the greens must be washed.

The parsley is sorted, removing any yellowed stems and debris. The washed parsley is allowed to drain and spread on a napkin to remove moisture.

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Drying

There are several ways to properly dry parsley.

The gentlest way to dry parsley is naturally. It's best to spread it out, after removing the thickest stems, on a mesh surface or a cotton towel. Choose a well-ventilated, shaded area. Drying herbs in the sun will cause them to fade and destroy their vitamins. It's best to let the parsley dry whole rather than chop it. Drying in this manner takes anywhere from a few days to two weeks.

In the oven

If the summer is rainy, there is no free space to place the grass, or you need to do this process quickly, you can use the oven.

Place the prepared parsley on a baking sheet lined with parchment paper and place it in the oven. Turn the oven to the lowest temperature setting and leave the door slightly ajar to allow air to circulate freely.

After 3-4 hours, the parsley will be completely dry. You can tell if the dried parsley is ready by how easily it crumbles between your fingers. After it cools, remove the stems from the dried green mass. Pour the finished spice into storage containers.

In bunches

You can tie the prepared greens into small bundles with string and hang them under a canopy or in a well-ventilated room. Drying time depends on temperature and humidity and can take up to two weeks. When the dried greens are fully cooked, press down any tough stems.

The resulting dried parsley remains green and fragrant, retaining its properties for up to two years. It's convenient to use and easy to measure. It's important to remember that dried parsley has a more pronounced flavor. Therefore, it should be added to dishes in small quantities, at the very end of cooking.

At home

Electric devices are now available to help homeowners dry herbs. They consist of a multi-tiered mesh structure into which the prepared herbs are placed.

An electric heater in the dehydrator maintains a constant temperature, optimal for drying the selected product. The drying mode is selected to minimize the loss of nutrients.

Root parsley can be prepared in the same way as greens. To do this, dig up the roots, remove the green leaves, and wash them. There's no need to peel them; a good scraping is sufficient. Using a sharp knife, thinly slice the roots into rings or strips. Drying the roots is best done in the oven, following the same instructions as for regular greens, or in an electric dehydrator, following the instructions. Store the dried root parsley in paper or cloth bags.

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