Begin harvesting parsley when a harvest won’t take more than 1/3 of the plant. Harvest parsley using the cut-and-come-again method. It will continue to produce leaves all season. Harvest the oldest leaves first, leaving the inner leaves to grow.
Parsley is a versatile herb and can be used in dips, dressings, sauces, soups, potatoes, chicken, and the list goes on and on.