Parsley flakes are so easy to make. All you need is a dehydrator. Parsley grows so well in my garden that I am amazed I ever bought parsley flakes from the store. This is such an easy way to utilize the parsley all through the winter.
How to dehydrate parsley.
Step 1: Preparation
Start by washing the parsley under cold water to remove any dirt or debris. Then, pat them dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry. Moisture can prolong the dehydration process.
Step 2: Arranging on Dehydrator Trays
Now, evenly spread the parsley leaves onto the trays of your food dehydrator.
Step 3: Dehydrating
Once your trays are loaded, it's time to start the dehydration process. Set your dehydrator to around 125°F (about 52°C) and let it run for about 6 hours. Check on the parsley occasionally, and if you have a bottom fan on your dehydrator rotate the trays if necessary for even drying.
Step 4: Checking for Doneness
To check if the parsley is done, simply take a piece and allow it to cool for a few seconds. It should be crispy and brittle. If it's still chewy, return it to the dehydrator for a bit longer.
Step 5: Storing
Once your parsley is perfectly crisp, allow it to cool completely before transferring it to a large bowl. Then, "scrunch" the parsley so that the leaf crumbles but the stems remain intact. Remove all of the stems as you go. When all the stems are gone you can more aggressively break up the leaves into smaller pieces. Finally, place them in an airtight container and store them in a cool, dry place.
And there you have it, folks! Delicious, nutritious, and easy-to-make parsley flakes, are perfect for soups or any number of other recipes.
