How do you dry fresh parsley?

Answer 1

1) Hang them up, or spread them out on a screen/net. 2) Maintain a humidity of 50% or less, by venting or using a dehumidifier (see alternate method below). 3) Limit light/sun exposure. 4) promote some air circulation (doesn't have to be much). 5) they are dry when the stem snap. 6) For best quality, store dry herbs as whole as possible and crush just before using. 7) Store herbs in lidded glass jars, in a cool, dark location. Use for food or medicinal purposes within one year. Use the following method for decorative herbs only, not for food or medicinal purposes. Alternate method (relates to step 2): Get some "Flower Drying Crystals" or "Silica Gel Desiccant." Place the desiccant and the herbs together in a sealed (or semi-sealed) container (could be a tupperware tub, a 55 gal poly drum with gasket lid, a trash bag tied with a zip tie). Do this in such a way that the herbs and the desiccant do not make direct contact (especially if the desiccant is a fine powder). Proceed directly to step 5. A tip: herbs are "designed" to hold water in the stem, even when the leaf/flower tissue is dry (this is a drought-survival attribute). That being said, a good method is to go through steps 1 through 4. When the leaf/flower feels dry or crispy to the touch, seal the herb up in an airtight container (again, a plastic bag/container etc). When it is sealed, the stem will release it's fluid into the leaf/flower. After 24 hours, the herb will feel wet to the touch, again. Now, go back to step 1. Repeat until the herb is dry to the touch whether it's hanging up or sealed. There are also some solar-drying methods, but I personally don't think they are good (do to UV damage).

Answer 2

First, pick your herbs. Then tie each kind of herb together at the stem with the rubber band. Then hang them up (I used a clothesline) in somewhere dry, cool, and shady. I used my shed. Then wait a few weeks, and when the herbs are crumbly, pull the herb off the stem part and store!

Answer 3

option 1: treat it like a bouquet of flowers. Put it, cut stems down, in a cup with some water.

option 2: wash it, shake off extra moisture, wrap it in paper towels, put it in a plastic bag, and store it in the fridge for up to a week.

Fresh parsley should be kept in the refrigerator in a sealed container. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing it in the refrigerator. If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Answer 4

1. Step 1

   Wash the parsley thoroughly and drain off the excess water in a colander. Shake off as much water as possible, then gently pat the parsley dry with paper towels or dish towels.

2. Step 2

   Bunch the parsley loosely and place it inside a brown paper bag. Fold the top of the bag over so that it closes but does not crush the parsley. Put this bag in the refrigerator.

3. Step 3

   Allow the parsley to dry in the refrigerator for about a month. At cold temperatures, the herbs will still dry nicely but they will retain the greatest amount of their original color and flavor.

4. Step 4

   When the parsley is dry and ready to use, just roll the leaves back and forth between your fingers to crush them up and sprinkle them in or on dishes. Store the unused portion in the same paper bag in the refrigerator until completely consumed

Answer 5

The best way is to pick the sprigs of rosemary and lay them flat on a baking tray. Place the tray in an oven on the lowest setting turning occasionally to ensure the sprigs dry thoroughly. Once dry place in an airtight jar where they should keep for months.

Answer 6

Lay the parsley as a single layer on a paper towel placed on a microwaveable plate or tray. Cover with another paper towel. Give it 1 minute on full power, then inspect the parsley for dryness. Repeat for a further minute, or until completely dry. Be careful not to cook the parsley, or it will become brittle and powdery.

Another website recommended 30 second spells between each inspection.

Answer 7

cut it off the plant and then hang it up in an area with direct sunlight and ventilation