Wednesday, July 1, 2009

Dehydrating Parsley

Momma and I dehydrated some parsley to use during the winter when fresh parsley is not available. We normally use it on breaded chicken and fish.

Parsley is from the carrot family. It is not very strong, but has its own flavor. Parsley is commonly used as a garnish in many dishes.

One thing that you can make is a creamy parsley or a ranch salad dressing. (Ben loves ranch dressing!) We have had a lot of lettuce, so different salad dressings are a treat.

Parsley Salad Dressing
Ingredients:
½ cup salad oil
1/3 cup finely chopped fresh parsley leaves
3 scallions, finely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons sour cream (or fresh plain yogurt)

Combine all ingredients except sour cream in food processor, blender or bowl and mix well. With machine running (or using whisk if preparing by hand), slowly add sour cream, blending thoroughly. Refrigerate in an airtight jar. Makes about 1 cup.

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Ranch Salad Dressing

Ingredients:
4 tablespoons dry parsley flakes
1 teaspoon pepper
2 tablespoons onion salt
1 quart mayonnaise
1 pint sour cream
1 teaspoon garlic salt
1 teaspoon salt
1 pint buttermilk

Directions:

Combine all ingredients. Allow flavors to blend overnight. Reduce recipe in half if desired.

Makes 2 quarts, and stores well chilled for a few weeks. Use for salads or any other recipes requiring a ranch dressing.

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The stems and leaves of parsley can be dried. Dehydrated leaves are used for flakes, while the stems are best for powder. The stems take much longer to dry than the leaves do. We only dried the leaves, since we do not use parsley powder. We dried the parsley leaves for 20 hours at 110°.

Below is the process that we used with our Nesco American Harvest dehydrator:

We washed the leaves and let them dry on a towel.
After the leaves were patted with a towel to remove excess water, we laid them on the rack of the dehydrator.
Once the parsley was dehydrated, we broke off the leaves and placed them in a glass jar.
We have two jars of parsley flakes for the winter!

5 comments:

  1. Thank you for the wonderful recipes. I will try them.

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  2. The dressing recipes sound good.

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  3. Don't you love the dehydrator!?! We have one and it gets plenty of use. In fact, as I write I am dehydrating my fresh picked garden herbs (sage, basil, oregano & rosemary.)

    ~Mrs. M

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  4. Thank you for the information, but is there a certain amount of time herbs need to stay in the dehydrator?

    Amy
    Bloomington, MN

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  5. Hello Amy,

    There is no set time that herbs have to stay in the dehydrator. However, herbs will be dry when they crumble easily and are brittle. It really depends on the herb. Some herbs like marjoram only take 1 to 3 hours while cilantro takes 15 to 18 hours. You can test the herbs for dryness by placing them in an airtight container. If condensation appears on the inside of the jar after several days, they need to be dried some more.

    Thank you for writing!

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