Pick a large, bright green, rooted parsley, bundled into small bundles weighing about 500 grams, and wrap a layer of paper (not seeing green leaves) into a plastic bag and tie it loosely. Place the parsley root in the shade with the lower leaf facing upwards and take it with you. Using this method to store parsley can make coriander in 7-10 days, fresh leaves as ever. For storing parsley for a long time, the roots of parsley can be removed, and the old leaves, yellow leaves can be removed and spread out to dry for 1-2 days. Then we made a cocoon and hang it in the shade and dried. When it is eaten, it can be soaked in warm boiled water. The green color of the parsley is not yellow and the flavor still exists.
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