Harvest parsley right before the first buds open. Harvest the herb early in the morning, but after the dew has evaporated, to help prevent wilting. To harvest, collect the leaves and stalks together, then use a sharp knife to cut them off. If you do not have your own herb garden, many grocery stores carry a selection of fresh herbs, including parsley.
Wash the parsley. Shake the leaves lightly to remove any extra water from the rinsing process. Pat it dry carefully to avoid causing damage to the leaves.
Look for any damaged leaves, and remove them.
Gather the parsley into small bundles, and tie them together using a small piece of string.
Hang the bundles upside down in a well-ventilated, warm area to dry them.
Check the herbs from time to time to see if they are dry enough to be stored. If the parsley crinkles between your fingers, then it is ready. If it does not, it will need more time. The time spent drying parsley will vary based on the humidity and temperature of the room where it is being dried.
Remove the dried parsley leaves from the stem carefully to prepare them for storage.
Store the dried parsley in an air-tight container until ready for use.
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