ACCURATE! I also reserve the years so herbs. I always have at hand parsley, fennel, celery.

When stored in the freezer, no need for salt. Well washed, dried and put in a plastic bag or a box.

I also prepare green spices in a similar way. Chop them finely, pack them in plastic molds for ice, pour a little water, enough to get a solder as frozen and put in the freezer for several hours. Then draw cubes from baking pans and arrange them in a box and again in the freezer for the winter.

It is very good every day will do.

And I did not salt the first time but it changes color (dark).

I also store all The green thus. Even tried with chili and get better. Retain their flavor.

Maybe without salt, and may be frozen in ice baking pans and then go into a purse. So takes up less space.

Do not put salt. Only chopped and put into sachets in the freezer.

This with baking pans of ice and I'm doing it, but it can also directly in the bag to put.

I also frozen in boxes without adding salt. Wash, leave to drain water very well, cut it up and go home in the freezer. When not drain well, then darkens.

I frig and parsley and dill so. With or without salt, the result is excellent.