Growing/Freezing Japanese Herbs

I live far away from any Japanese produce supplier, and the shipping is expensive if i want keep ordering fresh produce. so...i was wondering if anyone knew whether the following foods can easily be frozen:

- shungiku
- mitsuba
- shiso (i read it is not good to freeze this, but i was wondering if anyone had any experience with it)

i did a lot of googling and didn't come up with anything, so i was looking for some imput! i was also thinking of growing these herbs at home. I found some seeds online, but the sites don't really explain good temperatures to grow them at. I live in Buffalo, New York, so it's horribly cold in the winter, but i can bring the plants in for the cold, and keep them outside in the summer.

anyone think these ideas would work or should i just keep ordering them?

My husband (he's got the green thumb, not me ) grows various herbs in our apartment balcony, and shungiku, mitsuba and shiso are among them. They are very easy to grow, so it should not be any problem growing them in the US. I guess shungiku might not survive the winter, but the other two can. I recommend growing than freezing, because they lose their distinctive fragrance when frozen (in an ordinary refrigerator).

I googled and found that there are gardeners who grow them in the US.
Shungiku link
Mitsuba link
Shiso link

HTH!

Thank you very much epigene!! After reading the websites I convinced my mom to share space in the garden, so I will be planting these in the Spring! I'm a little nervous since we can get 6 feet of snow in one night here, so maybe i'll bring everything inside in the winter.
Thanks again!