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.
Another easy way of freezing herbs is to make herb ice cubes. Chop fresh leaves finely by hand or puree in a food processor. Add a little water then put in ice cube trays. Or if you prefer, you can pour olive oil over them instead. Once frozen, you can store the cubes in a freezer bag.
Herb ice cubes are easy to use -- just drop them into sauces, soups or stews as they simmer. Each cube equals one tablespoon of herbs.
To make Mint Ice Cubes: Freeze whole mint leaves with water in an ice cube tray. Drop the frozen mint cubes into iced tea or any cold beverage.