You can wash and chop, then form into marble sized balls or blobs or ingots, and freeze on a tray.

Make lots and lots of tabouleh.

Chimichurri or pesto.

Salsa verde.

Juice.

Wrap a roast in it with a drop of oil to make it stick.

Parsley bread or cookies, or both.

Green rice.

Parsley salt.

Hula skirts for yappy little dogs.

Lots and lots of garnish.

Parsley and mint "candy" breath fresheners.

A veg matter base for slow cooking or roasting.

Parsley soda.

Herb salads.

Dried and flaked or dehydrated.

Sachets.

Smoothies.

Popsicles.

Parsley mayo for chicken salad.

My favorite use of it is to tightly pack the cavity of a roasting chicken with parsley and roast as usual. The parsley imparts a lot of moisture into the chicken...delicious every time!

Add it to pesto...either straight parsley pesto or mix with basil, freeze for future use.

Tabbouleh is the best use for a huge amount of parsley, since it is mostly parsley, but you also need a bit of mint, which I always have in my yard.

I also make chimichurri sauce and freeze that, which can be used later as a marinade.

A familiar problem which I solved years ago using a Louise Tate King recipe from her Martha's Vineyard Cookbook. I make a large batch of this recipe, freezing it in usable portions and defrosting some when needed to use as follows. "This stuffing will be sufficient for a small chicken to be baked, or for stuffing fillets such as flounder or small haddock."

Excellent wrapped in chicken breasts that have been pounded flat, basted with butter and baked.

PARSLEY STUFFING

1 and 1/2 cups soft bread crumbs. preferably made from day old French or Italian bread

1 cup coarsely chopped fresh parsley

1 medium onion, grated

1 teaspoon ground sage (a little more if fresh is used)

Fresh ground pepper to taste

Juice of 1/2 lemon

1 teaspoon soy sauce

2 tablespoons melted butter or vegetable oil

Combine all ingredients and mix well with a fork

This recipe freezes well.

I make a green sauce with parsley - olive oil, salt, pepper and parsley along with whatever else I feel like. Lemon zest, garlic, chilies, other herbs... I grind it in a blender and freeze in 1/2 cup jars.

It adds a bright freshness to any dish and a brilliant green color.

Btw it should come through snow fine. It survives my winters in Maine most of the time.

I love tempura made with parsley.

Dry in the microwave....the smell and flavor of your own dried parsley is amazing!!
Put a bunch on a paper towel and run the microwave for 20 seconds on high....open the door to let out the moisture and turn....repeat for1 0 seconds....and eventually go 3 to 5 seconds at a time until it's all dry.

Chop and freeze. You'll be glad to have it over winter and spring.

My parsley stays green all winter in a pot near my south facing chimney, so does my rosemary.

Parsley is a winter crop for me, and it will grow in cracks in the concrete. It tends to bolt in the summer, however.

Yes tabbouleh!

I've never stuffed a chicken with parsley, I'll have to try that.

2020, obviously covid induced, did some catapults outside my comfort zone in the kitchen. Fortunately positive. I did all above and then some. A few I've done for years but some new ones. I had an unexpected harvest abundance of mint, par-cel, beet tops, and celery tops...and minimal parsley. So I ordered parsley form a local supplier. Good grief. They sent a restaurant supply amount as well as abundant kales and collars and chard and celery and leeks....a bit fooled by the prices. This was just before Thanksgiving. A veg delivery box sent three boxes of mushrooms I did not order or charged for...

I think the most successful was the mirepoix that I froze in 1/4 pints. Some quart freezer zip-locks flat packed. And a mushroom ragu I froze.

Another good one is Vivian's LittleGreenDress from her recent book. If you like making dressings/condiments and using them many ways...it is a good one. Only if you like a briney condiment similar to a muffuletta type sandwich salad condiment.

The recipe is on the pages Amazon....page 10 I think.

HERE

I just checked my back yard today and noticed that I have tons of parsley right now, and so I will try to use some of the ideas here for it. I have all the ingredients for tabbouleh except tomatoes, and so I might start with chimichurri.

The other thing I have a lot of right now is lemons, and I do not have freezer space for them.