Start with fresh parsley, washing and drying it if needed
12-14 sprigs Parsley
Lay a paper towel on a microwave safe plate
Spread out your parsley in a single layer on the paper towel
Cover the parsley layer with another paper towel
Microwave on high for 30 seconds, then check for doneness
Continue to microwave in 30 second intervals, until parsley is completely dry and crinkly to the touch
Remove leaves from stems by running your hand down the stem over a bowl, then crush up finer if desired
Store dried parsley in an airtight container or spice jar
Notes
If you have a lot of parsley, make sure to dry in batches. Stacking up beyond a single layer won’t heat evenly
Trimming the excess stems is important, as they may actually catch on fire if left intact
To crush the leaves, I prefer a quick chop with a chef’s knife. Alternatively, you may use your hands, a spoon, a mortar & pestle, or just scrunch them around in a Ziploc bag
Dried parsley keeps well for about 2 years, after that it tends to lose flavor