My herbs grew back 5 times larger than they were the first year. I pick a very large quantity of parsley and other herbs every day. Savory, cilantro, oregano, basil, hysop too.
Parsley is making some great pesto. It is great with chips like salsa in a mexican restaurant. Parsley pesto on pasta is great. It is great on potatoes too. I been putting it on sandwicks, crackers and every thing I can thing of. We been eating all pesto lunches, carrots and celery sticks dipped in pesto.
Turnip green make great pesto.
Kale, spinash, swiss chad, carrots makes some great pesto too.
Basic recipe is oil, nuts or sun flower seeds, greens, garlic, onion, mild chili pepper, black pepper, cheese, yogart, etc. in any combination that tastes good.
I have been drying lots of herbs. They do best to dry at room temperature in the dark. Someone mentioned drying them in the freezor I did some basil like that.