I grow parsley through the winter, but as soon as the weather warms, it bolts. I have tried replanting in the warmer months but as soon as it’s grown a little it bolts again. So before the winter crop goes completely manky, I harvest a few bunches, run it through the food processor with a little salt and a glug of olive oil.
Oh, ok, I’ll do a second bunch.
Then I pack the resulting mix into ice trays and freeze. I’m amused that this year, each bunch must have been almost identically sized because they both filled 13 places. When frozen, I pop them out into a ziplock bag and have parsley available until next winter’s crop has grown. The blocks works just fine in anything cooked, or wet mixed like a dip. Just not for anything where you want the fresh texture. I’ve tried just freezing with no liquid, and freezing with a little water. The oil seems to work better to keep the flavour.
As usual, I’ve left one plant in the garden for fresh use until it goes well to seed.