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Rinse it in cold water and leave it to air dry. You can help it along by patting it dry with a paper towel. Be gentle, so the leaves don't break or bruise. Wait until the parsley is fully dry to remove the leaves from the stems. Keep going until you have a big pile of parsley leaves. If you'd rather keep the stems, skip this step and keep the parsley intact. The key is to get it packed nice and tight, which will help to preserve it. Stuff the bag entirely full. Use a bag small enough that you can fill it up completely. Pop into the freezer. When you need parsley for a recipe, all you have to do is scrape the side of the ball using a knife. Pieces will come off ready for use and you don't even have to chop it.
Wash the parsley. Remove the stems. Roll the parsley into a ball. Pack it inside a freezer bag. Use the parsley as needed.