Preserving fresh Parsley

Need some input here.....

I have a lot of Curly Parsley that I have grown,
Today--I picked a bunch of stems and chopped up the leafy parts for cooking.
Normally--I put it on a big paper plate and on top of my fridge to dry.
BUT--dried Parsley is so-so in flavor.

What is the best way (please keep it simple) to preserve Parsley, and other leafy
herbs so they still have that "fresh" taste??? Like basil...
Freezing is out--it gets all limp and watery when thawed out. How about coating
it with some OO and then freezing it? Just a light coating....

Anyone have a magic way????

Thanks, Gita