Parsley is a versatile herb that almost always cuts a fine figure in the kitchen. But what to do if you have a surplus? Drying parsley is one way of preserving it for longer. Although dried parsley is not quite as aromatic as the fresh variety, you can get the best out of it with the right method.
How to dry parsley properly
Before drying, you should Parsley Wash thoroughly and carefully pat dry with a kitchen towel. Clean and dry herbs prevent mold growth and ensure a better result.
- Air dry: Tie the stems small bundles together and hang them upside down on a shady, airy place in a shady, airy place. Alternatively, you can spread the leaves out individually on a clean kitchen towel. After about one week the leaves have dried and rustle when touched.
- Oven: Lay the leaves flat on a baking sheet and dry them at maximum 50 degrees Celsius. Leave the oven door ajar to allow the moisture to escape. After about two hours the parsley is ready to be dried. This method is quicker, but requires more attention so as not to overheat the leaves.
You may also be interested in these articles:
How to preserve the aroma
So that the dried parsley retains its aroma for as long as possible, correct storage is crucial. Fill the leaves in airtight containerssuch as screw-top jars or metal cans to protect them from light and oxygen.
Store the containers in a dark, cool placeas light and heat can affect the aroma. Chop the leaves just before use to preserve the essential oils and aromas for as long as possible.
Even if dried parsley does not taste quite as intense as fresh parsley, it has one major advantage: it is can be kept for months and always ready to hand when you need it.
Alternative: Freeze parsley
If you like the fresh taste of parsley freezing is a great alternative. Finely chop the leaves and fill them into freezer bags or Ice cube tray. You can also freeze them with a little water or oil to make them last longer while preserving their flavor and valuable nutrients.
Ideas for using dried parsley
Parsley loses some of its essential oils and freshness when it is dried. Instead, it develops a slightly bitter, more intense Aroma that develops particularly well in warm dishes.
- Soups and sauces: Dried parsley is ideal for seasoning soups, sauces and stews.
- Potato dishes: It also adds a spicy accent to gratins, roast potatoes or mashed potatoes.
- Herb salt and spice mixes: Mix dried parsley with salt or other herbs for practical seasoning mixes.
For cold dishes such as salads, however, dried parsley is less suitable as it lacks the fresh aroma. In these cases, the frozen version is the better choice.
You may also be interested in these articles:
Conclusion: Versatile and durable
Whether fresh, dried or frozen – parsley is a great addition to any form add a special touch to your kitchen. Drying is an easy and practical way to preserve it for longer, especially for hot dishes. An even more aromatic alternative is to freeze it to preserve the freshness of the herb and have access to flavorful parsley at all times.
Checklist: Drying parsley made easy
- Preparation: Wash and thoroughly dry the parsley.
- Drying methods: Air dry in a shady place or in the oven at max. 50 degrees.
- Storage: Store in airtight jars or tins in a cool, dark place.
- Added value: Ideal for soups, sauces or herbal salts – aromatic and versatile.
- Alternative: Freeze parsley to preserve the fresh taste.
This article was created partly with the help of a machine and carefully checked by the editorial team before publication.
