Harvesting –

Pick individual leaves when the plant reaches at least 4″ height
Pick handfuls of parsley leaves regularly to continuously stimulate growth of the plant
If harvesting a large amount, cut at the the plant at the base of the stem before it begins to flower
Use a sharp knife or shears to clip stems and/or leaves away from the bush

Storing parsley –

Fresh Storage: Trim parsley stems and place in a jar of water like cut flowers. Replace water and remove wilted stems as needed.
Long-Term Storage: To dry, wash clipped leaves and spread out shallowly on screens in a warm, airy place. When thoroughly dry, rub and store in jars.

Cooking with parsley –

Garnish: Sprinkle chopped fresh parsley over soups, stews, pasta dishes, and roasted vegetables to add a fresh, vibrant touch.
Salads: Add parsley to salads, either as a main ingredient in dishes like tabbouleh or as a flavor-enhancing herb in green salads.
Sauces: Incorporate parsley into sauces like chimichurri, pesto, and gremolata to add a bright, herbaceous flavor.
Soups and Stews: Stir chopped parsley into soups and stews at the end of cooking to add freshness and color.
Herb Butter: Mix chopped parsley with softened butter, garlic, and lemon juice to create a flavorful herb butter for spreading on bread or topping grilled meats and vegetables.
Marinades: Include parsley in marinades for meats, fish, and vegetables to enhance flavor and add a fresh, herbal note.
Stuffing: Add parsley to stuffing or bread crumbs for stuffing poultry or vegetables to boost flavor and aroma.
Egg Dishes: Sprinkle chopped parsley over scrambled eggs, omelettes, or frittatas for added color and taste.