Burning Parsley: Aromatic And Healthy

Parsley is a versatile herb used in many dishes, regardless of the cuisine. It has a fresh, peppery, and earthy flavour and is a great ingredient for homemade fire cider. Parsley is also used in drinks, such as a DIY drink with lemon juice that is said to help with weight loss. There are several ways to dry and preserve parsley, including air-drying, oven-drying, and dehydrators. Oven-drying is a fast and easy preservation method, but it requires attention to ensure the parsley doesn't burn. Parsley should be dried at low temperatures to preserve its colour, flavour, and aroma.

Oven-drying parsley

Firstly, you will need to prepare the parsley by washing it and removing any dirt and tough stems. You can then shake off any excess water or use a salad spinner to get the parsley as dry as possible.

Next, preheat your oven to 170°F (75-77°C). If your oven only goes down to 180°F (82°C), that will also work. It is important that the temperature is not too high, as this will compromise the colour and aroma of the herb.

Now, spread the parsley out on a baking sheet, ensuring that the leaves do not overlap. You can dry the entire parsley stem and leaf, or remove the stems if you prefer.

Place the baking sheet in the oven and leave for 20 minutes, checking regularly to ensure the parsley does not burn. After 20 minutes, check the leaves to see if they are dry and crumble easily. If they are not yet dry, return to the oven for another 5 minutes, and keep checking every few minutes until they are dry.

Once the parsley is dry, place the stem over a bowl and gently crumble the leaves with your fingers. Continue until all the leaves are removed and crumbled.

Finally, store the dried parsley in an airtight glass container and keep in a cool, dry, dark place, such as a pantry or cabinet.

Air-drying parsley

• Harvesting: Pick the parsley early in the morning, after the dew has evaporated but before the heat of the day. Cut the leaves and stalks with a sharp knife.
• Washing and Prepping: Gently wash the parsley and shake off any excess water. Pat the herb dry and look for any damaged leaves, removing them.
• Bundling: Gather the parsley into small bundles and secure them with string or rubber bands.
• Drying: Hang the bundles upside down in a warm, well-ventilated area. Avoid direct sunlight as it can affect the herb's colour and flavour.
• Checking: Parsley typically takes a couple of weeks to dry completely. Check the herbs regularly. They are ready when they become brittle and crinkle between your fingers.
• Storing: Once dry, carefully remove the leaves from the stems and store them in an airtight container. Keep the container in a cool, dark place, away from heat and direct sunlight.

Choosing the right parsley for aroma

Parsley is an herb with a fresh, peppery, and earthy flavour that adds a burst of brightness to dishes. There are two common types of parsley: curly parsley and flat-leaf parsley. Curly parsley (Petroselinum crispum) has a darker green colour and frilly edges, while flat-leaf parsley (Petroselinum crispum var. neapolitanum) has a lighter green colour and flat leaves that resemble cilantro. Both types of parsley have their unique aroma and flavour profiles, and choosing the right one can enhance your culinary creations.

Curly parsley is the more commonly found variety in grocery stores and is often used as a garnish due to its intricate leaves. It has a slightly bitter taste and a lively texture, making it a great addition to salads. Curly parsley also has a strong aroma, which is a characteristic that is sought after by consumers. If you are looking for a variety that holds up well in a dish without being overpowering, curly parsley is a good choice.

On the other hand, flat-leaf parsley is less commonly found in stores but is a popular choice among gardeners. It is said to have a more intense flavour and is less bitter than its curly counterpart. Flat-leaf parsley makes a beautiful confetti-like garnish and adds a fresh aroma to dishes. If you are looking for a variety with a more subtle appearance but a stronger flavour, flat-leaf parsley is the way to go.

When choosing parsley for its aroma, it is important to consider the growing conditions and handling of the herb. Parsley grown under low-stress conditions and harvested later in the season tends to have a better flavour profile. Additionally, proper post-harvest handling and storage at 2°C can help retain the aroma of the herb.

Whether you choose curly or flat-leaf parsley, fresh parsley always trumps dried parsley when it comes to aroma. Dried parsley tends to lose its aroma over time, and fresh parsley is always preferable when cooking. However, if you do need to dry parsley, it is best to do so at lower temperatures to preserve its flavour and aroma.

Preparing the parsley for drying

When you are ready to dry the parsley, start by washing it lightly under cold running water. If your parsley is particularly dirty or muddy, you may need to soak it in a bowl of cool water first. Once washed, shake off any excess water, and then pat it dry with a clean towel.

The next step is to separate the parsley by removing any long or tough stems, and then either removing the leaves from the stems, or cutting the stems to a shorter length, depending on your preferred drying method. If you are drying the leaves only, place them on a baking rack or tray. If you are drying the whole stem and leaf, spread the parsley out in a single layer on a baking tray, being careful not to overlap the leaves.

Storing dried parsley

Dried parsley is best stored in airtight containers, with glass being the preferred storage container. This is because glass doesn't affect the flavour of the herb, unlike plastic or metal. It's best to store the container in a cool, dry, and dark place, as high temperatures, light, and humidity shorten the shelf life of dried parsley.

Mason jars are a good option, but any empty glass jar with an airtight lid will work. Dried parsley can be stored for up to a year and will still be usable beyond that timeframe, although it may not be as aromatic and flavourful.

You can also store dried parsley in the freezer to further extend its shelf life. Use a freezer-compatible airtight container, and it will last for up to a year and a half.

It's important to ensure that the parsley is completely dry before storing it, and only dry and store the amount you can use within a year, as dried parsley will eventually lose its aroma and flavour over time.

Frequently asked questions