Answer: You can cut parsley sprigs all season long to enjoy it fresh, to dry, or to freeze for later use. Simply snip the sprigs at one of the main stems. If you do this regularly, the plant will continue to produce new foliage. Rinse the parsley well and then use it fresh, or separate each of the smaller stems and lay them all out on a paper towel or rack to air dry. When the leaves are crispy, they're dry enough to store in an airtight container. You can also chop fresh parsley, wrap small quantities in foil, and freeze. Use as you would fresh parsely--for soups, stews, salads or garnishes.
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