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I freeze cilantro, parsley, basil, mint, etc. all the time. Pick the leaves off the stems, put them in a food processor with the least amount of water possible, just a drop or so to be sure they'll chop ... sometimes when I get them with the morning dew on them I don't even need to add water. Then fill an ice tray (I find plastic the easiest) with one tablespoon per section. (I know people who fill the whole section up but I find that is usually way more herb than I need at any one time. If I do need more, I just defrost more than one cube.) I usually then add a little water on top to be sure they freeze well. (When you defrost them, this water drains right off.) Once they are frozen, just pop out the ice herb cubes and store them in freezer baggies. Very easy then to use and wonderful to have home-groen herbs all winter. I also do the same with stock, special sauces, pesto, etc., but then I do fill the whole tray up.
This method is great for using the herbs in dressing, sauces, soups, etc., but they never look nice enough for garnish. I find that herbs such a tarragon and tyme do much better dried. I just tie them in a bundle and hang them upside down in my basement (dry) for a few months. Good luck!
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wendy 
