Cut a big handful of chives
Rinse and dry before freezing. (I have also picked some basil and some sage, neither of which I have ever frozen before so I can't vouch for those two -- it's my initial test freeze)
Roll very tightly in plastic wrap.
I have put lables on my sage and basil so I don't confuse them this winter.
Put all the herbs into one container so they will be easy to find when you want them. I like to use a tin. It seems to protect nicely against freezer burn.
I put a nice label on the tin itself because I have 3 or 4 of the same color. Stick it in your freezer and forget about it until the big blizzard of '06-'07 when you will want some nice homemade tomato basil spaghetti sauce with cheddar biscuits and fresh chives to remind you of the warm summer weather that is still 6 months away.