Freezing food can be a great money saver and keep foods at their most delicious (just be sure to label and date everything!)
For whole sprigs, wash, pat dry with paper towels, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 6 months. Alternatively, chop herbs and place in an ice cube tray. Pour a tablespoon or two of water on top of the herbs and freeze. Transfer cubes to freezer bags; freeze for up to 6 months. To use, simply toss a cube into a skillet when the recipe calls for herbs and let the water cook off.