Choose fresh parsley that is deep green in color and looks fresh and crisp. Avoid bunches that have leaves that are wilted or yellow as this indicates that they are either overmature or damaged.
Parsley is best washed in large bowls of water. Swish the herbs around the water to loosen dirt, and then lift the herbs out of the water and transfer to a colander for draining. Repeat the washing with fresh water once or twice more, until no dirt or residue is visible on the bottom of the bowl used for washing. Leave the herbs to drain thoroughly before using.
Fresh parsley should be kept in the refrigerator in a plastic bag or a clean air tight container. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.