Freezing herbs is the fastest, easiest way to keep herbs for cooking. It's also the best way to preserve their flavors and aromas, as well as most of their nutritional value.
Herbs that freeze well are mint, parsley, basil, sage, oregano, savory, chives, dill, thyme and tarragon.
Keep in mind that freezing softens their texture, so frozen herbs are best for cooked dishes, as well as soups and salad dressings.
Not all herbs freeze well. Some contain enzymes that cause the cut edges to turn black when frozen. These types of herbs need to be blanched to destroy the enzymes, then quickly cooled before freezing.
You'll have to experiment with freezing herbs to see what works best for you.
1. Strip the leaves off stems before blanching them because hot water wilts the leaves, making them difficult to handle.
2. Use a tea strainer to dip them for a few seconds in boiling water, then quickly submerge in ice water for 2 minutes to cool them.
Freeze whole mint leaves with water in an ice cube tray. Drop the frozen mint cubes into iced tea or any cold beverage.