Fresh herbs like parsley provide added flavor to foods, but the one drawback is that once picked or purchased, they can wilt and spoil in a few days. To keep parsley from going bad, it is best to dry it. In most cases, this is done in a regular oven. But if all you have is a convection oven, you can still successfully dry this most versatile herb.
Preheat your convection oven to 100 degrees F. It is best to dry your leaves slowly at a low temperature.
Remove any bad or rotten leaves from the parsley and discard them.
Cut off the stems with scissors, trimming to just under the bottom leaf.
Set the parsley on flat cookie sheets that have no sides. This is important because the air must circulate around the parsley while drying. Make sure the parsley stalks are not touching. They should be about an inch apart.
Bake the parsley in the convection oven for two to four hours.
Remove the parsley from the convection oven and allow it to cool off completely before storing it in an airtight container.