Excess parsley

I grow Italian parsley and I always have too much. When I’m using the oven I cut off excess stems of parsley, cut the leaves off and place on a baking tray. As soon as the oven is turned off I place the tray of leaves in the oven; after approx 1 1/2 – 2 hours I take the tray out & crush the dried parsley leaves & place in an airtight jar ready for use when the plant is dormant.