Quick! Get fresh parsley before the cold weather sets in, while it is still plentiful and cheap.
So, get a very big bunch or parsley, rinse and pat dry as much as possible with a tea towel or some kitchen paper (use a salad spinner if you have one – the drier the parsley, the less it will stick when chopped). Pulse in a food processor (or chop by hand!), place in a small lidded plastic container and store in the freezer.
Every time your recipe requires parsley, get the container out of the freezer. All you will need is one teaspoon, two at the most. You could also scatter some frozen chopped parsley on top of your dinner in the plate to make it look nice. It will instantly be defrosted.