Extend of your bountiful garden by freezing garden herbs. Many herbs may be stored in the freezer if properly prepared. Basil, chives, tarragon, cilantro, dill, parsley and chervil are just a few of the herbs that freeze well. Spices should be stored in dark, dry places. The refrigerator is too humid for spices, however, most spices freeze well. Some whole spices such as nutmeg can retain their flavor for five years stored in the freezer.

Wash and dry fresh herbs. After completely dry, remove the leaves from the stems. Place stems in the compost bin.

Pack a measuring cup with herbs. Place the herbs in a food processor. Add 1/4 cup of water and process until the mixture is pasty.

Drop tablespoons of the herbal paste into an ice cube tray, filling each section. Place the tray in the freezer.

Remove the herbal ice cubes from the tray after they have completely frozen. Place the cubes in a plastic zip lock bag that is tightly sealed.

Toss cubes in sauces, rice dishes and casseroles.

Wash and completely dry fresh herbs. Remove leaves from stems.

Place the fresh herbs in a plastic bag and seal tightly.

Use the frozen herbs as if they were fresh. The herbs do not need to be thawed before use.