Preheat the oven 170 degrees F. Then spread out the fresh parsley onto a baking sheet. Make sure not to overlap the parsley. Also, I place the whole parsley (stem and leaves) on the baking sheet.
Then place the baking sheet in the oven and cook it for 20-25 minutes until the leaves are dry and crumble easily. Make sure to check the parsley regularly while it's cooking as you want the parsley to be dried but not browned. If the parsley is not dry after this cook time, continue to bake in 5 minutes intervals until the parsley is dry.
Then place the stem over a bowl and gently crumb the leaves with your fingers so that it falls off the stem into the bowl. Continue this process until all the parsley leaves are removed and crumbled.
Then transfer the dried parsley to an air tight glass container and store in a dry cool place.