Harvesting, Drying & Storing Parsley


Begin harvesting when the plants are growing vigorously. Snip individual outer stems from the plant. The plants will continue to produce new stems all season.


Parsley loses some of its distinctive flavor when dried, but it can still be used in sauces, salads, soups and other culinary dishes.

Parsley can be dried by tying the stems together and tying with an elastic band. See How to Dry Herbs.

Parsley can also be dried in the oven, using the lowest temperature. Use parchment paper so that the herb isn’t touching metal, which may cause the herb to burn.


Store in a dark, dry place, or in your freezer.

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