The cheapest solution: dry [...]]]> My family goes through dry parsley on a regular basis.  It goes on to seared chicken, beef stews, steaks…  You name it.   Well, a trip to the store revealed that organic parsley spice isn’t cheap.  Who wants to spend five bucks on a bottle that won’t last very long?

The cheapest solution: dry my own dang organic parsley.  Yes, it can take a little bit of time, but not more than ten minutes.  And buying it fresh and organic was a third of the price!  How could I not embark upon this adventure?

The first step was to cut the parsley down to little leaf bunches, wash the parsley, and rise it off.  I use an organic vegetable wash that I bought, but you can easily make it from scratch by using lemons and vinegar.  Here’s the link to that.

To speed up the drying process, I tossed the parsley in my salad spinner and spun it like crazy.

Onto the dehydrator trays it goes!  I tried not to cut the pieces too small, as they would have fallen through the cracks in the dehydrator tray.

I set the dehydrator at 95 degrees Fahrenheit.  The drying time took about 22 hrs total.

From there, I took the dried parsley pieces and put them into my food processor.  A few presses of the high button had them at just the right size.

This was seriously easy and the result was the best parsley spice that I have ever tasted!  Skip the expensive spices and just do it yourself.