4.4 Freezing your herbs.

From: mrooney.mrooney.pn.com (Michael Rooney)
The best way to do it is to cut the leaves off and then put them into a tight container and freeze them. If you are in a hurry you can put in the stems too and cut the leaves off later.

From HeK:
I've found the best way to freeze parsley is to cut it fine before freezing. Then you can scrap some directly from the jar into your soup/sauce/whatever without having to cut it while it's frozen / going mushy on you. I've done this for the others I've frozen as well - dill at least is way too stringy to be easily cut when frozen.

From: baker.325.magnus.acs.ohio-state.edu (gwen baker)
Chop the herbs into the desired size and place into a ice cube tray. You can fit a premeasured amount in so you know how much in each segment (I use a tblsp). Then add just enough water to cover the chopped leaf and freeze. You can pop out the cubes and store in bags and have the flavor of fresh herbs year round.

From: mrooney.mrooney.pn.com (Michael Rooney)
Another great way is to make them into pesto. Try different herbs with pignoli nuts, pecans (dill and pecan is one of my favorites), walnuts, almonds, hazelnuts, etc. until you find the combinations you like. We freeze the pestos by putting saran wrap over a pint ice cream top (yes, the plastic one from a Dutch sounding one made really in NJ :-)), forcing in as much pesto as we can, and putting the saran wrap over the top. Then we wrap it in aluminium foil and label it and put it in the freezer. The best part is we have it all winter long and it tastes great on many things, especially pasta, chicken, pork, shrimp, fish, etc.

(also see Pesto, 4.9.2 below).