I recently discovered a way to keep parsley fresh and ready to use for 3 weeks at a time. I got the idea from An Everlasting Meal, which is an absolutely wonderful book.
This method is a little tedious, but it really only takes 1/2 an hour once every 3 weeks and you can watch TV at the same time. For this batch I actually played Monopoly while I was doing it!
Step 1: Wash the parsley, stems and all, and dry as much as possible using a salad spinner.
Step 2: Pick all the leaves of the stems (this is the tedious part). Add the stems to your vegetable scraps for making broth another day.
Step 3: If the leaves aren't totally dry spread them out on a surface until they are. Pack them in a clean air-tight container and store in the fridge.
Step 4: Chop as needed and use to add brightness to nearly everything you make!
I use a repurposed pickle jar as my vessel of choice. For one, it's just the right size to hold an average bunch of parsley and secondly, it's clear so there's no chance of me forgetting that this parsley is in the fridge since I see it every time I go in.
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