Tender herbs, such as basil, chives, cilantro, dill, mint and parsley, are best suited to freezing. Blanching them first helps capture their fresh flavor. 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 1 hour. Transfer to plastic storage bags. Blanched herbs can be frozen for up to 4 months and can be chopped while still frozen before using in soups, stews and sauces.