Tender herbs, such as basil, chives, cilantro, dill, mint and parsley, are best suited to freezing. Blanching them first captures the fresh flavor extraordinarily well. Drop into boiling water for several seconds, then with a slotted spoon or tongs, transfer to a bowl of ice water to chill for several seconds more. Blot dry with paper towels. Spread a single layer of the blanched herbs on a wax paper-lined baking sheet, cover loosely with plastic and freeze until solid, about one hour. Transfer to plastic storage bags. Blanched herbs can be frozen for up to four months and can be chopped in their frozen state before being added to soups, stews and sauces.