several years ago, a woman at the Great Barrington farmers market told me that she dried parsley in a hot oven. I’ve tried it with some success ….. the secret is to watch it closely. Chop up your parsley avoiding as many stem pieces as possible. spread out on a cookie sheet or large shallow baking pan and put it in a hot 350 degree oven. Watch it closely and move it around if the edges are drying more quickly than the center. Take the pan out of the oven just before it’s all dried so it doesn’t cook. We’re talking mere minutes here. As I said, this is a tricky method that requires vigilance but results in bright green dried parsley that retains all it’s flavor.
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Welcome! I’m Margaret Roach, a leading garden writer for 25 years—at ‘Martha Stewart Living,’ ‘Newsday,’ and in three books. I host a public-radio podcast; I also lecture, plus hold tours at my 2.3-acre Hudson Valley (NY) Zone 5B garden, and always say no to chemicals and yes to great plants.