Here I show lovely parsley getting a second life as a dried herb for lasagna, soup etc. A perfect and easy way to preserve fresh herbs for the winter, or if you don't think you'll use a fresh herb before it goes bad.
The recipe is here, and pictures of the process are below.
Ingredients:
Any herb: basil, parsley, cilantro, oregano etc.
Directions:
Line a baking tray with parchment paper (or don't line it).
Rinse and lightly dry your herbs if dirty.
Break apart your herbs, using only the leaves (and not the stems unless you really want to) for drying. Discard any damaged leaves.
Preheat your oven to 170°F or 75°C.
Line the herbs on a single layer on the baking tray. Bake 30-60 minutes or until completely dry and you can crumble it with your hands.
Preserve in a dry sealed container up to 1 year at room temperature.
Before drying.
After drying.
Before crumbling.
After crumbling. You're good to go!