Choose “air-drying parsley” as your method

Gather parsley bundles at their most tender point, which is early in the morning. Keep the bundles reasonably loose so that air can circulate the leaves as they dry. You can make bundles as big as your hand, or you can keep the bundles smaller if you wish.

Use rubber bands to secure the parsley's stems, letting the larger, leafier portion fan out while it dries. Don't tie it too tightly; otherwise, the air will not circulate. 

Storing the parsley bundles in bags will prevent leaves from getting dusty and will prevent sunlight from bleaching the color away. 

It would also be best to cut up some holes in the bags to allow air circulation so the bundles stay nice and dry. Store the bags in a cool, dry place with good air circulation. 

After two weeks, remove bundles from the bags and get cut off the woody stems. Crush the dried parsley leaves in a mortar and pestle and store them in an airtight glass container in a cool, dark, and dry place.