Anyone had experience with this. I've read various methods and am going with simple-wimple on my cilantro -- just stuffing the leaves in a snack baggie, rolling it up, and putting a rubber band around it. Some resources say to blanch first. I didn't even wash it - I don't use any chemicals and checked for bugs as I pulled the leaves off. Thinking of doing the same for parsley and perhaps some other tenders. Another thought is to try to bring some of the tenders in as houseplants over winter.
just putting them in a bag is fine as long as you use them within a few months. if they stay longer than that they get freezer burn and lose all their flavor and medicinal value. to extend the freezer life someone on another thread suggesting adding a little olive oil to cover them and that helps preserve the flavor, but i guess that would only work if you were going to use the herbs in olive oil when you take them out.
another idea that might work is to put the fresh herbs in canning jars to freeze them, seems like that might keep out the freezer burn for longer than a ziplock does, but i haven't tried it because it just occurred to me that it might work.
I think oil helps preserve the complex flavors of herbs when you freeze them. Doesn't have to be olive oil... if you're freezing cilantro for mexican cooking, by all means use corn oil or something really neutral like safflower. I usually mince herbs in the food processor, add oil, and freeze in ice cube trays. :-)
I've kept bulk bags of commercial dried herbs in the freezer, taking out enough at a time to refill my spice containers (you don't want to take them in and out and in and out of the freezer, as that will just introduce moisture). I think it keeps them fresh longer, but I'd still vote for the flavor of fresh frozen rather than dried. :-)