Don’t worry about washing the parsley if you’ve picked it. It should be as dry as possible to start out with.
Store the bags in a cool, dry place with good air circulation. Stacking them on a drying rack, or an old clothes rack can be a good method of storing them. Alternatively, you can leave them out of the bags and tie them with string to hang in your kitchen and dry. Hang the bundles upside down for a more decorative, but equally effective, method of drying.
Usually, food dehydrators will have an herb setting. Clean the parsley as you would to dry it in the oven, spread the parsley on the drying trays, and follow the instructions on your dehydrator.
Old window screens can make excellent drying racks to separate the parsley from the cookie sheet or baking tray. Cut the old screens to fit the size of the tray, and place the parsley on top to keep air flowing evenly around the parsley as it dries in the sun. [7] X Research source Over the course of the day, turn the parsley over so it gets evenly tanned on both sides. Depending on where you live and the amount of sun available, it may take a few days or be perfectly dry by lunchtime. Keep an eye on it and make sure to bring it in when it gets dark, to avoid dew.
