All the tender herbs, such as basil, chervil and tarragon, freeze well, with the exception of parsley which turns to slush when defrosted. The tougher woody herbs, such as bay, rosemary, sage and thyme, tend to splinter, so it is better to dry these. To freeze herbs, wrap them in foil or small plastic bags and seal well. It is useful to label the parcels if you cannot see inside them. Basil used to be preserved in olive oil instead of being dried before people actually owned freezers, but then, freezing is much more effective.
** Asian Recipes