Wash the fresh parsley well under cold water, pinch off the long thick stems. 

Dry the parsley well by shaking the water from the herb and blotting with a lint free cloth towel. Or use a salad spinner to remove all of the water from the parsley leaves.

Place the parsley on a dehydrator tray that has been lined with fine mesh tray liners. This will keep the parsley from falling through the slots in the trays as it dried.  Fill as many trays with parsley as you have fresh herbs to dry. Parsley and other herbs can be packed together closer when dehydrating than fruits and vegetables.

Depending on the temperature of the dehydrator and the ambient temperature and conditions of your home the parsley can take 1  to 8 hours to completely dry. When the parsley is completely dry it should be crispy to the touch.

Turn the dehydrator off and allow the dried parsley to  completely cool on the drying racks before crushing and storing.

Strip the dried parsley leaves from any stems. Place the dried parsley leaves into a large bowl. Use your hands to gently crush the dried parsley leaves. As the leaves break into smaller pieces you can rub them between your hands to reduce them to a smaller size until the crushed parsley is to your liking. Remove any pieces of dried stems you find.

Store the dehydrated parsley in air tight containers. Use as needed.