Wash the herbs thoroughly and pat them completely dry with a paper towel.

Finely chop them into 1/4-inch pieces using a sharp knife or herb scissors.

For the dry method: Spread the chopped pieces evenly on a parchment-lined baking sheet and freeze for 1 hour. Transfer to an airtight freezer bag.

For the ice cube method: Divide the chopped pieces into an ice cube tray, cover with olive oil or cold water, and freeze until solid. Transfer cubes to a freezer bag.