I'd like to pass along a tip that I learned from watching my mother many years ago. She had this method of freezing parsley and basil so that she would have it year-round. She was a young girl during the depression, and had to take over household duties at 16 when her mother died prematurely. So she took on growing, canning, and preserving whatever she could.
Below are photos, and I apologize for the quality - it's hard to show how this is done with one hand on the camera.
Needed; herbs, small squares of aluminum foil, zipper-style bags
After cleaning and drying the herbs, gather a handful that you can squeeze into a tight golfball size lump.
(Note: I am right-handed. Reverse positions if you are left-handed.)
Transfer the bunch into the center of a square of foil, quickly covering the herbs and keeping them packed as tightly as possible.
Pinch the loose ends of foil and cover the opening.
Store in labeled, zipper-style bags in your freezer. To use, peel the end flap back enough to "shave" off the herbs into your stew, potato salad, or other epicurean delight. Fold the flap back over the herbs to protect from freezer burn.
I have kept basil, parsely, dill, and cilantro for almost a year (or until completely used up.) Try it with a small batch of extra herbs this year. If it works for you, then you'll have a neat trick for your harvest from next year's garden or farmers' market. Happy cooking!
You are welcome to pass this on information, however if you do, then please link to this post or otherwise mention that you heard it from me. Thank you!