Yes, yes, I know I've mentioned that I freeze it and use if for cooking later on, but I haven't showed you how quick and easy it is to do this.
This takes 2 minutes.
Get several sandwich baggies and write the herb and the date on them.
Wash the herbs. (For cilantro, just clip off the bottom stems. It's OK if some of the stems are still in there.)
Put the chopped herb in sandwich baggie and add just enough water to cover it. Seal bag and freeze.
I pop this into chili and can use it to make fresh salsa, even in the fall and winter. If I'm making spaghetti sauce I toss in fresh basil at the end. Yum.
A few minutes now saves you money and time later.