Parsley

(rough estimate due to natural conditions {weather, pests etc})

June, July, August, September, October parsley

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Snip off the bottom of the stems. Make sure the leaves are completely dry. Better to hold off rinsing them until you’re about to use them. Fill a jar or a water glass partially with water and place the stem ends of the herb into the water in the jar.
Parsley can be stored at room temperature or in the refrigerator. Change the water after several days if the water starts to discolor.
Parsley can be frozen chopped & stored in freezer bags, or it can also be chopped & mixed with water & frozen in ice cube trays. Either method will keep up to six months.

parsley can be used in anything from soups to sauces to vegetables
In Middle Eastern cuisine, parsley is one of the main ingredients in dishes such as tabbouleh, a salad using bulgur, mint, parsley, and vegetables, and is the main herb used in stuffing for grape leaves. As a garnish, parsley can be chopped and sprinkled in soups, hummus, or mixed with ground meat, such as lamb.
Fresh parsley is perfect for that last minute addition to a dish, providing texture, color and a burst of clean flavor.
twelve pounds of fresh parsley = one pound of dried parsley