The message
from "Franz Heymann" contains these words:

I tend to prepare mine as if they were about to be used and freeze them
with a small quantity of water in an ice-cube tray. Frozen in a block of
ice, there is no freezer-burn/dehydration.

But then they are only fit for use in soups and stews.

Which is about all I use mine for. Parsley is OK for sauce, and basil OK
for pesto.

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Rusty http://www.users.zetnet.co.uk/hi-fi/tqt.htm
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