To store parsley:

For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a plastic bag and refrigerate for up to 2 weeks.

To prep parsley:

Chop the leaves and stem before cooking. The stem can be used to flavor soups and stews too.

To dry parsley:

Place a piece of paper towel on a glass plate. Layer the parsley evenly around the plate being sure not to overlap. Cover with another piece of paper towel. Microwave on high for 1 minute. Leaves will be dry. Crinkle them with your finger and place them in a dry container, such as a Mason jar with a lid.

To freeze parsley:

Chop parsley finely and freeze in ice cube trays with water. Pop out frozen cubes and freeze in a freezer bag.