Usually (every year but this) our parsley goes to seed in mid-July. I harvested a basket of parsley this morning--still big flat leaves, no sign of seed heads. I am thrilled! If there is a parsley shortage this winter, I can supply frozen chopped parsley to all and sundry. For preserving parsley I find that freezing damp leaves chopped fine is so much better than trying to dry it. Dried parsley basically tastes like grass. The basil and marjoram are going bonkers, too. Mother Nature is making up for the nasty winter we suffered through. Anyone else having a longer season than usual?