Joseph (and whoever else has it) FREEZE THE PARSLEY!

Wash it, chop it, shove it in a Ziploc, flatten it, and stick it in the freezer. It stays nice and green, fine for cooking. Break off chunks to cook with all winter.

Use it in chicken soup, 'bouquets garni', marinara sauces, and you need a ton of it for New Orleans Red Beans and rice.