Many herbs are great when dried, but I think parsley isn't one of them. It's much better frozen and tastes almost as good as fresh. While it's pretty easy and cheap to buy parsley all year long, I grow a ton of it and freeze it in ice cube trays, so I always have it on hand to use in stews, soups, sauces and dips.
I like to freeze parsley, and basil in large silicone ice cube trays.
I've found the best way to freeze parsley or basil is to whir it up in a blender or food processor, adding just enough water or olive oil to form a pretty dry paste.
I then fill the ice trays and freeze them.
I store the ice cubes, in the freezer, inside Ziplock bags or mason jars. I use the parsley and basil cubes for tomato sauce, in stews and soups. It gives them the taste of fresh herbs.