Though all herbs can be frozen or dried, some herbs freeze better than dehydrating.

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For herbs like basil, chives, lemon balm, mint or tarragon, freezing is an option that works well.

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Frozen herbs can be used in the same proportion as fresh herbs. Remember, they will be limp when defrosted.

Pack minced herb(s) into an ice cube tray, each space 3/4 full.  Fill with boiling water, (this will blanch the herbs before freezing and will help them retain their flavor and color). Once the herbal ice cubes are frozen, you can pop them out of their tray and into freezer bags for storage.