How to Dry Parsley: Air Drying, Dehydrator, and Microwave Methods

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Knowing how to dry parsley lets you keep a harvest of the leaves for soups, sauces and seasoning through the months when the plant is not producing. The University of Tennessee Extension guide to drying herbs names parsley among the herbs that are easiest to dry without a dehydrator, because its leaves are sturdy. The same guide also covers dehydrator and microwave methods. This post follows those extension instructions and notes where the sources do not give parsley-specific details.

Quick answer

• Harvest parsley in the morning after the dew is gone, and use leaves from the top of the plant, which have the most concentrated flavor.
• Tennessee describes parsley as one of the easiest herbs to dry without a dehydrator. Tie small bundles and hang them away from the sink, stove or dishwasher.
• A microwave under 1,000 watts can dry parsley leaves. Start with 1 minute, mix every 30 seconds, and expect 2 to 3 minutes on high per cup of herbs.
• Parsley is dry when the leaves crumble between the fingers. Store the dried leaves in airtight containers in a cool, dry, dark place.

How we chose these sources

The sources are university extension publications. The main source is the University of Tennessee Extension drying guide, which lists parsley by name for air drying and microwave drying. The University of Wisconsin Extension Master Gardener drying guide covers air drying and storage in general terms, and the UC ANR publication on harvesting and preserving herbs covers harvest timing. Each was opened on 2026-10-27 and checked for a working address. No retail or product pages are used. Where the sources give general herb guidance rather than parsley-specific guidance, this post says so.

Harvesting parsley for drying

Harvest timing affects flavor. The Tennessee guide advises harvesting most herbs for drying just before the flowers open, and it notes that leaves near the top of the plant have the most concentrated flavor. It recommends harvesting in the morning after the dew is gone, because that minimizes wilting. Tennessee also says to avoid bruising the leaves and to use scissors to cut the stems, leaving 4 to 6 inches of stem for later growth.

The UC ANR publication advises that leaves should be free of insect damage and other blemishes and harvested just after the dew has evaporated from the plant in the morning. It describes leaves as at their peak flavor anytime before flowering, and says that herbs develop off flavors after flowering. Tennessee adds that herbs should be rinsed in cool water to remove soil, gently shaken to remove excess moisture, and checked for insects. Bruised, soiled or damaged leaves and stems should be discarded.

If you are still deciding where to grow parsley, the guide on how to grow curly parsley in pots covers planting and container care before harvest.

Air drying parsley

Tennessee places parsley in its group of less tender herbs. Its guide lists rosemary, sage, thyme, summer savory and parsley as the easiest herbs to dry without a dehydrator, because they are sturdy. Its instruction is to tie them into small bundles and hang them to dry. It adds that herbs should hang away from the sink, stove or dishwasher, where there is moisture.

Tennessee also describes a paper bag method for protecting herbs from dust. It says to hang herbs in a paper bag punched with holes, close the top of the bag with a rubber band, and hang the bags where air currents will circulate through them. This method is described for sturdy herbs in the same section, which includes parsley.

The Wisconsin Extension Master Gardener guide describes air drying as the easiest and most inexpensive method for preserving herbs. Its general instruction is to tie washed branches into small bundles of 5 to 6 stems and hang them upside down in a warm (70 to 80 F), dry, well-ventilated area out of direct sunlight until the moisture evaporates, which it says is generally 2 to 4 weeks. Parsley is not named in the Wisconsin list of sturdy herbs, so that timing is a general herb guideline rather than a parsley-specific one.

Tennessee also states that sun drying is not recommended, because herbs lose more flavor and color outdoors. Keep parsley indoors or in a shaded, sheltered place while it dries.

Drying parsley in a dehydrator

The Tennessee guide says drying in a dehydrator is fast, and that temperature and air circulation are controlled. Its instructions are to preheat the dehydrator with the thermostat set to 95 F to 115 F. If indoor humidity is high, the thermostat may need to be set as high as 125 F. Place the herbs in a single layer on the dehydrator trays, then dry for 1 to 4 hours, checking periodically.

Tennessee directs readers to the dehydrator’s instruction booklet for appliance-specific details. The sources used here do not give a parsley-specific dehydrator time beyond the general range, so checking the leaves during the drying period is the only way to confirm that they are dry.

Drying parsley in the microwave

Tennessee names parsley, basil and celery leaves as herbs that dry well in microwave ovens with lower wattage, under 1,000 watts. Its guidance is to follow the directions that came with the microwave for small quantities. Higher wattage is usually too hot, and the herbs dry too fast. If a microwave is 1,000 watts or above, the guide suggests reducing the power level.

Tennessee says the time depends on the amount and type of herbs. Start with 1 minute, mix the herbs every 30 seconds, and expect that it may take 2 to 3 minutes on high per cup of herbs. Check often, because the guide warns about drying too fast at high power. Microwave drying is best for small quantities.

Checking dryness and storing dried parsley

Tennessee gives a simple test. Crumple crispy dry leaves between your fingers. If they are easy to crumble, they are dry and ready to be packaged and stored. It also says leaves may be left whole and crumbled as you use them, which preserves flavor better than crushing them in advance.

Store dried herbs in airtight containers in a cool, dry, dark area, according to Tennessee. Wisconsin gives the same storage advice and adds that the containers should be airtight. Tennessee says the containers protect color and fragrance.

Dried herbs are stronger than fresh ones. Tennessee says dried herbs are usually 3 to 4 times stronger than fresh, so use one quarter to one third of the amount of fresh parsley a recipe calls for.

Tennessee also describes an insect step for air-dried herbs. It says air-dried herbs need to be treated to kill insects and insect eggs, which it suggests can be done by heating the dried herbs at 160 F for 30 minutes, with a note that this can reduce the flavor. The guide adds that freezing dried herbs at 0 F or lower for at least 48 hours is another option for better flavor. This is a food-safety step, and the source presents it as an option to consider.

Common mistakes to avoid

The sources name a few problems to avoid. Sun drying loses flavor and color. Leaves that are bruised or soiled should be removed before drying. Dried herbs are much stronger than fresh, so the amount used in a recipe should be reduced. Keeping the drying area dry, by hanging herbs away from moisture, also helps.

What we could not verify

Most of the drying detail above comes from one extension guide, and it covers parsley only briefly. The gaps are listed below so you can decide how much to rely on the general guidance.

What the sources do not say

• No source used here gives a parsley-specific dehydrator time. The Tennessee dehydrator range applies to herbs in general.
• No source used here gives an oven drying time for parsley. Tennessee describes a very cool oven with the oven light on for overnight drying, but it refers to herbs with small leaves rather than parsley by name.
• The sources do not give a shelf life for dried parsley beyond the general advice to keep it airtight, cool, dry and dark.
• The Wisconsin air-drying time of 2 to 4 weeks is a general herb figure, and parsley is not named in that source.

Frequently asked questions

Can you dry parsley without a dehydrator?

Yes. The Tennessee guide says parsley is among the herbs that are easiest to dry without a dehydrator, because it is sturdy. Tie small bundles and hang them away from moisture.

How long does it take to dry parsley in a microwave?

Tennessee says to start with 1 minute, mix every 30 seconds, and expect 2 to 3 minutes on high per cup of herbs in a microwave under 1,000 watts. The guide says the time depends on the amount of herb.

How do I know when dried parsley is ready?

Crumple the leaves between your fingers. If they are easy to crumble, they are dry and ready to store, according to the Tennessee guide.

How should I store dried parsley?

Airtight containers kept in a cool, dry, dark area are the method both Tennessee and Wisconsin describe. Tennessee also suggests keeping leaves whole until use to preserve flavor.

How much dried parsley should I use in place of fresh?

The Tennessee guide says dried herbs are usually 3 to 4 times stronger than fresh, so one quarter to one third of the fresh amount is the usual starting point.

For more on drying herbs, read how to dry herbs. The oven method for herbs is covered in how to dry herbs in the oven. For harvest timing across herbs, see how to harvest herbs.

Sources

• University of Tennessee Extension, Janie Burney, “Drying Herbs”: https://lawrence.tennessee.edu/wp-content/uploads/sites/116/2023/06/Drying-Herbs.pdf (opened 2026-10-27)
• University of Wisconsin Extension Master Gardener, “Drying Herbs”: https://mastergardener.extension.wisc.edu/files/2016/01/Drying-Herbs.pdf (opened 2026-10-27)
• UC ANR Publication 337969, “Harvesting and Preserving Herbs and Spices for Use in Cooking”: https://ucanr.edu/sites/default/files/2020-10/337969.pdf (opened 2026-10-27)