While fresh dill, sage, and rosemary are easy to dry, I've found that its best to freeze leafy herbs such as parsley, basil, and cilantro. Freezing is a quick and easy method of storing fresh foods. Over the course of the Summer, I picked parsley from my garden and froze a total of two gallon freezer bags full, which I'm able to use all year long in meals that call for fresh parsley. Freezing is also a great way to stock up on fresh herbs that are on sale at the store. If you purchase some basil for a recipe, but cannot use the entire bundle before it goes bad, freezing the remainder is an easy way to preserve it for future use.
I've had good success using the ice cube method. I just plop a few frozen parsley cubes into soups, sauces, and other meals that I'm cooking. I haven't tried thawing them out and using them "fresh," although a friend of mine froze cilantro via the ice cube method, then thawed the cubes, drained the water and added the cilantro to fresh salsa. She said it tasted great. My herb cubes contain about 2 tablespoons of herbs. If you're making recipes that call for specific amounts of herbs, you may want to measure the amount that your ice cube tray holds. Enjoy!
1. Wash herbs, but do not dry.
2. Chop finely.
3. Pack densely into empty ice cube tray.
4. With faucet running at a slow trickle, fill each tray cube to top with water. The leafy herbs will probably fluff above the water a bit, which is fine.
5. Place tray in freezer until frozen.
6. Pop out frozen herb cubes from tray and store in a plastic bag in the freezer.