Crumbling them into small pieces is an easy method, but if you have a lot of parsley then using a food processor or pestle and mortar will be a faster option. Keep your dried parsley somewhere ...

Wrap the parsley in clean kitchen towels and gently squeeze, soaking up as much water as possible, and then change out the towels for dry ones and squeeze again.

Process until the parsley is in tiny pieces. Transfer to a squirt bottle or a jar with a lid. This makes about ½ cup (120 ml) of parsley oil and will keep in the refrigerator for up to a week.

Process until the parsley is in tiny pieces. Transfer to a squirt bottle or a jar with a lid. This makes about ½ cup (120 ml) of parsley oil and will keep in the refrigerator for up to a week.