It’ll be mush. Just incorporate it into your food. Parsley is easy to grow in a pot or one of those air herb grower thingies. You can easily have fresh chopped parsley in soup, salad, smoothies, on Italian dishes, sandwiches, casseroles, anything! You can even just chew on it. And its so much better fresh over adulterated.
I think you might have some misinformation, 1 Tbsp fresh parsley has 8.8 micrograms of vitamin K, which is about 10% of the Vitamin K RDI.
— You’re probably thinking of 1 Tbsp dried parsley for high levels of vitamin K. — Edit: just looked it up and dried parsley is quite low in vitamin K, so some must be lost when it’s dried.
It will be fine frozen, but I doubt that much dried parsley would taste good with fruit.
This is a good idea, but I am gonna be honest if you can it. It can last years and lose less flavor depending on time consumed. The idea of canning is to get the flavor when the flower or whatever is in season. Then there is also drying which won’t last as long. Freezing can burn things including fruit for example meat and yes meat does taste less flavor on how long it’s been frozen. Forgot to mention personally flavor quality has a lot to do with vitamin content diminishing. Take for example 6 month old vitamins and fresh brand new vitamins.