How to store parsley? Recently, I've bought a bunch of chinese parsley which I've used for garnishing and etc... However after storing it in the fridge for about 3-4 days most of the parsley had turned yellow and I have to throw them out. I was wondering does wrapping it with paper towels actually extends its life? Or rather, what is the best way to store chinese parsley?
The way my parents always did it is to cut it up and then freeze it. Whenever you need some just take the box out, crumble a bit of the frozen parsley into whatever you need it for, then put the box back in the freezer.

Obviously it won't be fresh, so I suggest you only cut the amount that you don't think you'll be able to use before it goes bad, and keep the rest in the fridge, maybe with ice water as per Tetsujin's suggestion. But it does keep basically forever while frozen.