A while back I posted about various ways I stored nettles and included my frozen ice cubes of nettle. What I failed to mention is why you would want to do something which could be considered to be at least mildly eccentric.
Freezing is the best way to preserve a juice in it's natural form. I could mix it with glycerine or alcohol but that would change the quality of the juice form something that is cooling to something which is more heating (think of the difference between a cool juice slipping down your throat and that hot acridness of a neat alcohol). It's just not possible to keep a fresh juice in a bottle without it degrading or fermenting. The only way to do it would be to pasturise it but again it affects it. In the process of heating constituents (the active chemicals) alter, interact with each other or breakdown...so it is no longer the same as the freshly pressed juice.
Freezing puts the juice in a suspended animation both preserving it and keeping it as close to what came out the plant as is possible. I really only juice plants which grow in the spring, ones which you will often find described in herbals as 'spring tonics'. These plants are usually exceptionally rich in vitamins and minerals which would breakdown if stored in alcohol or glycerine but not so much if quickly frozen.
As to how to use them well they are best used blended into smoothies or other fresh juices later in the season when you fancy a vitamin and mineral boost. Many of the juices are also useful in the treatment of such things as rheumatoid arthritis and skin conditions (like acne and exzema).
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