I've always grown parsley in the garden and used it a lot during the summer months as a fresh herb added to my cooking. Since I've never had any luck keeping a pot of parsley alive in the kitchen over winter, I have regularly purchased dried parsley from our local co-op to use when I didn't have fresh. Until last year, I hadn't dehydrated any of our homegrown parsley. How silly was that? And why didn't I? Just one of those (should be) logical, super-easy things to do that slipped by my mushy gray matter.
The amount I dried for last winter's use wasn't nearly enough, and I was a bit grumpy when I had to go back to using store bought. Homegrown dehydrated parsley is soooo much more flavorful and . . . well, GREEN.
Today I finally had a big enough "stand" of it in the garden to warrant harvesting a bunch and getting it into the dehydrator. (I'm betting cutting it will also encourage more lush growth.)
(A little glitch, I made a mistake by not mulching around the plants. With all our rain, the parsley got fairly splattered with mud and required repeated washings to get it clean.)
Once thoroughly washed, spun in my salad spinner and rolled in a clean bath towel to take as much moisture out of it as possible, I filled four dehydrator trays with small clumps of parsley leaves. Wanna take a guess as to how much dried parsley I'll end up with? A cup? A quart? Somewhere in between?
A dehydrator temperature of 110° and three and a half hours later:
Right in between a cup and a quart . . . two cups on the nose. With lots more to come. I may be a slow learner, but I'm socking away as much homegrown, dried parsley as I can this year!
The Homestead at the End of June
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