Many sources recommend freezing herbs as an alternative to drying for preservation, and some are actually preferable this way due to their hight water content (like sage for example). This will be my first year preserving them in this manner though I have purchased and cooked with frozen herbs in the past with good results. So far it is going very simply, I have put up chives, rosemary, and sage to date.
Sage leaves were frozen whole, the chives and rosemary were snipped and chopped before being frozen. It is best to lay them out in a single layer before popping them in for the freeze treatment to prevent a clump of solid 'whatever' being the final outcome.
I have some small freezer containers (Tupperware used to make some special for this purpose, and they probably still do) that will barely take up any space for long-term storage. The sage leaves I prefer to keep whole for things like seasoning the cavity of a roasting squash or chicken, so I left them this way as they can always be chopped up prior to being added to a dish. They are being housed in a canning jar once frozen since they require a bit more space.
I dried some basil in the oven earlier in the season, and the dill and cilantro are sadly long gone. I need to continue to add to my current stash and should also think about adding oregano and mint to the list. I think this freezing thing will be a big hit this winter when we have fragrant sage for roasts, and zesty chives for topping potatoes, eggs, and nachos within quick reach in the freezer. Anyone else out there freezing herbs for later use?