When I have an overabundance of fresh herbs, I freeze them for later use. I’ve tried several methods, but have found this one works best:

Wash the herbs thoroughly in cold water. Parsley, coriander, rosemary and other herbs with reasonably thick leaves can be finely chopped with a knife or a food processor. More delicate herbs such as basil should be torn into small pieces to prevent discoloration.

Once cut, place them in a marked Ziplock freezer bag, spreading them evenly throughout the bag to a thickness of about a quarter inch and press firmly to remove trapped air. Then seal and freeze them flat.

When you need a handful of herbs, open the bag, break off a chunk and add them to soups or sauces. They will retain much of their original flavour and colour for as long as four months providing you’ve removed as much air as possible from the bag and have sealed it properly after each use.