My parsley plant went absolutely berserk this year with flowers that soon turned into seeds. Rather than the seeds blowing away into the next door neighbors yard, I trimmed the stems and dried the seeds out by leaving them in the sun for a few days. I then collected all the tiny seeds and stored them in an empty egg carton for replanting next season. I love the way the twiggy stems look in recycled glass vessels like old milk bottles or jam jars. You can also use parsley seeds in cooking. Fun!