My bay tree died over winter, so rather than waste the dead leaves I cut them all off, made sure they were dry and stuffed them in a jar. They are far tastier and stronger than the live leaves ever were.....when I replace the tree I will use the leaves dried in future. For frozen parsley, thyme and sage, I don't even bother to spread them on trays - just freeze in poly bags and then scrunch up, voila parsley flakes!