The influence of the drying temperature (50 and 60 °C) and the different pretreatments (without pretreatment, osmotic dehydration and vacuum osmotic dehydration) were evaluated on the physical, chemical and nutritional characteristics of dried parsley, such as water activity, density, rehydration, color, vitamin C content, and carotene content. The results showed that drying at 60 °C without pretreatment is the best process for drying parsley because the process time (68 min) and the moisture content (4,3%) are lower and the vitamin C (8,7 mg vitamin C/100 g sample) and carotene contents (36,9 mg carotene/100 g sample) are less affected. The drying processes with osmodehydration as pretreatment are slower due to the formation of a syrup coating on the sample surface, making the movement of moisture within the parsley leaves more difficult. The vitamin C content decreases in all processes, but the decrease is higher in the process with pretreatment due to the solubility of the vitamin in the water. The carotene content decreases at a higher rate in the process that takes more time to reach equilibrium moisture content due to its thermosensitivity.