Heat, lack of water, lack of humidity...all are common indoor problems. Zone 5 still has alot of cold weather yet to go. You can't move the indoor plant outside yet. No matter how hardy parsley is (and it is hardy), you can't take a pampered indoor plant used to household temperatures and move it to freezing outdoor temperatures. Wait until the weather gets more mild and you start planting other plants outside before trying to harden off your indoor plant. Planting parsley directly outside is best. I let a whole row of parsley go to seed last year. The profusion of blossoms followed by copious amounts of seeds mean that they are tiny parsley plants all over in that area of the garden. I can see them green and waiting under some of the debris and remains of their parent plants. As you can see, they over winter fine outdoors all by themselves. :) FataMorgana

I'd suspect it was burned by the sun or chemicals (like a fertilizer). If the plant was indoors recently and just planted outside, the hot sun can burn leaves. Plants, just like us who have been inside for long winters, become more accustomed to sun in time and won't burn in time. FataMorgana

buyorsell, I've had very good luck freezing parsley. I chop off the stems and just pack the bunch o' leaves into a Ziplock bag, squishing out all the air. When I need some, I can cut what I want off the now-frozen "block" of parsley leaves easily. Now I have my fancy Foodsaver, I save it in smaller packages vacuum sealed and it doesn't even get ice crystals on it. But before I had a Foodsaver, I never really found parsley problematic. Its taste was still very good when used from frozen. Of course, the texture suffers. You wouldn't want to make thawed parley the centre of a tabbouleh salad. But for anything cooked, or in small quanitites for flavour in raw things, it works great. I also use dill and oregano this way. I have NOT had much luck with cilantro or basil, alas, which tend to go black and slimy.... Z

I use a Nesco dehydrator that I ordered online at Walmart its around $45-55. If food is dried at less than 115 degrees it is considered raw and keeps alot of its nutrients. I dry my herbs, parsley included at 115 degrees or less until dry. I keep checking them. I live in North Carolina and our humidity can be different every day so a visual check is better than a recipe for so many hours. What I end up with is beautifully dehydrated italian flat leaf parsley that is so naturally green that I have been accused of dying it. Also the flavor is so intense that I use less of it than called for in a recipe, found that out the hard way when we had rice flavored parsley on night. I have noticed this same thing with all my home grown herbs that I dehydrate below 115 degrees, the colors stay and the flavors are intense. My parsley no way compares to the store bought dyed, and flavorless flakes.