For those who wanted more information about drying herbs, here is a helpful article.
Also, last year I stuffed parsley into ice cube trays and then filled with water. When frozen, I popped the cubes out and stored them in a freezer bag. I could then toss a cube or two into soups and sauces through the fall.
I usually fill ice cube trays with basil pesto and store those cubes in freezer bags as well. That way you can use a little and not have to hassle with chipping a chunk out of a larger container.