Provide an even supply of water all summer. To harvest, cut entire leaves from the outer portion of the plant as you need them. Store it in the refrigerator with the leaf stalks in water. To dry parsley hang it in a shady, warm, well-ventilated area. Crumble dried parsley and store it in an airtight container. A few plants can be dug up, set in large pots with extra soil, and brought indoors to a sunny window for light winter harvests.