Surprisingly, both cilantro and basil freeze very well. After cutting the leaves, preferably in the early morning while they are freshest, we mix them with a small amount of olive oil... just enough to coat the leaves. They are then packed into freezer bags and frozen for later use. The olive oil makes it really easy to separate the frozen leaves and also adds an extra flavor to the mix.
WINNER!! How to Freeze Cilantro-- This is a great time-saver and also a good way to use up herbs before they go bad. I made a few changes to the "recipe," but this technique is a winner. I store the cubes in a baggie or plastic dish. So easy to grab however many i need for seasoning soups, sauces, and even dressings for cold salads. MUST organize myself and do this with other herbs!