[realistic cook]

Hi, I love my herb garden. In the Nortwest we have a very short growing season so I grow whatever I can.
I have had great luck with sage, thyme, basil, parsley and my monster rosemary bush! I can harvest nearly all year with most of these except the parsley. I harvest and dry a lot of what I grow.
Does any one have a good way to dry parsley so that it keeps it's beautiful green color and great flavor? That one has stumped me.
Please come and visit my cooking website at therealisticcook.com.
Thanks