First, frozen possession. Before the frozen parsley is collected, dig one meter deep and 25-30 cm wide in front of the house. The length of the ditch is determined by the amount of storage. First pile up the dug soil around the ditch. According to the low temperature characteristics of coriander, harvest before and after the "small snow" is appropriate. Dig out the coriander roots, shake the soil on the roots, remove the yellow rotten leaves and tie them into bundles of 2.5 kg each. The ditch is best carried out in the morning. When entering the ditch, the coriander is rooted downwards, and the leaves are inclined upwards in the ditch, sprinkled with a layer of fine sand, and sprinkled with 7-8 cm thick wet soil. Afterwards, as the temperature decreases, the thickness of the cover soil is increased by 2-3 times, but the total thickness of the cover soil should not exceed 20 cm. Before and after freezing, cover 15 cm thick straw or dry straw on the ditch. Second, small package refrigerated. The parsley that is to be refrigerated for small packages should be properly sowed lately, and special attention should be paid to the prevention of frosting or the operation of dew when harvesting. The harvested parsley is bundled into small bundles of 0.5-1 kg and pre-cooled in the shade. When the outside temperature dropped to 0°C, it was packed in a polyethylene plastic bag and the bag was tied and stored in a cold storage (cubic temperature 0-0.5°C). Third, the field directly covers storage. Choose a strong cilantro, cover the parsley with a layer of hay before and after the "Little Snow", and then gradually thicken the cover as the temperature drops. Extremely cold years can be covered with a fine layer of soil on top of the cover, which can be used for heat retention and moisturization to improve storage.