Choose a realistic kitchen use
Freezing a large herb harvest makes little sense if nobody recognises it later. In a UK or Irish kitchen, decide which cooked dishes will use the herbs and how much each normally needs. Keep different herbs identifiable rather than turning the entire harvest into one anonymous mixture.
Prepare suitable material
Use fresh, sound herbs and clean preparation equipment. Remove damaged material, wash appropriately and drain well. Follow a reliable method suited to the herb and intended use. Freezing does not turn unsuitable or contaminated ingredients into safe food.
Package small, labelled amounts
Choose food-safe freezer packaging and identify the herb, preparation and date. Portions should be convenient to remove without repeatedly warming the whole supply. Avoid treating herbs stored in oil at room temperature as equivalent to a frozen preparation; those are different preservation situations.
Make the stock visible
Keep a short freezer list and put the oldest suitable batch into the next meal plan. Follow official chilling and freezing guidance for handling, thawing and appliance operation. At the end of the season, reduce the next batch if you still have a large unused stock rather than automatically preserving every surplus leaf.