Arrange the parsley on a cutting board, and use a sharp knife to cut off the bottom 1/2 inch of the stems.

Pluck off any brown or discolored leaves.

Fill a glass jar with 1 inch of cold water, and add the parsley.

Cover loosely with a plastic bag fitted with a rubber band.

Store in the fridge 1-2 weeks, replacing the water every 1-2 days.