Parsley or Oregano Dust

Parsley or Oregano Dust

• Remove any woody or bulky stalks, keeping the finer stalkers and leaves.
• Place the herbs onto a lined baking tray in a single layer.
• Preheat the oven to 150°C for parsley and 180-200°C for oregano.
• Bake for 15–20 minutes, or until the herbs are dry and crumble easily.
• Once cooled, gently rub the leaves from remaining stalks.
• Transfer the dried leaves to a coffee or spice grinder and process until a fine dust forms.
• Pass the dust through a fine sieve to remove any remaining stalk fragments.
• Store in a glass spice jar with a fine sifter lid or in an airtight jar/container.
• To serve, sprinkle the parsley or oregano dust over the finished dish as a vibrant, flavourful garnish.