On Mon, 31 Jul 2017 10:11:25 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> In my experience, neither cilantro nor garlic freeze well. I've never
>> tried to freeze parsley; I imagine it would not freeze well, either.
>> I'd rather make small batches and use them fresh.
>
>Hi Cindy. IMO, herbs don't freeze well. I've grown many,
>especially parsley and basil. I'll use fresh while it is fresh
>but rather than freeze, I dry them overnight in my gas oven
>(w/pilot light)
>
>Use within 6 months and you have fairly fresh dried herbs. They
>have plenty of flavor within that time-frame.
>
>Don't know about garlic, I either use fresh garlic, or garlic
>powder.
>
>Any herbs or spices that I buy always come from my local health
>food store, their things are always fairly fresh, organic, and
>not old/stale like most from the grocery stores.
>
>G.

I think IMO only, that frozen basil beats the pants off dried basil.
Give it a spin in your food processor or blender and make a slurry
with either water or olive oil. Freeze in ice cube trays. Package in
small quantities and store the small bags in a larger hard sided
container. Good for 6 or so months.
I do dry thyme, sage and oregano.
Janet US