If you like having parsley on hand, but it seems to wind up going bad before you use it, try freezing it. Wash and dry, remove the leaves and put them in a food processor, and chop on high for about 20 seconds. or finely chop by hand. Put the chopped parsley in a plastic freezer bag, roll up the bag to remove as much air as possible and stick it in the freezer. It will keep for up to 6 months. You can use the parsley frozen, even in a dish that won't be cooked. Just break off the amount you need. The parsley will thaw in a matter of seconds.