How to Freeze Herbs

I have so much Basil that I dont use I need to figure out what to do with them I guess I can freeze them until I figure it out!
How to Freeze Herbs By Julia Gaynor
People don’t always think of freezing herbs as an alternative to drying them for long life use, but for certain high-moisture content herbs like basil, chives, mint, tarragon and lemon balm, it’s the best way to avoid mold and to hang onto the phenomenal flavor. Plus, it’s a super easy way to store all of your herbs. Here’s a how-to on freezing herbs:
How To Freeze Herbs:

Cookie Sheet Method
1. Wash fresh herbs, and pat dry with paper towels
2. Spread the individual leaves onto a cookie sheet, making sure that aren’t overlapping. Otherwise, they’ll freeze together.
3. Cover with tin foil and place the trays into the freezer
4. When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.
5. You can use frozen leaves the same way you would use fresh. There is no need to dilute the strength.

Ice Cube Tray Method
1. Wash fresh herbs, and pat dry with paper towels
2. Put 2-3 individual leaves or a spoonful of chopped herbs inside ice cube trays.
3. Fill the tray halfway with water. Place the half filled tray in the freezer.
4. Once the ice cubes are almost frozen, fill the tray completely with water. The leaves will no longer float and should be completely surrounded with water. Place the tray back into the freezer to freeze solid.
5. Once the ice cubes are frozen, remove from the tray and store the cubes in ziploc bags.
6. When ready to use, toss the whole ice cube into your favorite stew or dish.