This is a lovely and straightforward post on the site Bhavna's Food Journey about blending up, freezing and storing your fresh turmeric. She uses it to make tea each morning and to make curry dishes.
What I really like is that she provides tips for managing just how things (your blender, your cutting board) can turn bright yellow when handling this herb -- unless you take measures, such as following her advice. ;)
(ps) Remember, too, that you can similarly freeze ginger. Other herbs, like the cilantro and dill in our recent harvests, can also be frozen, either in oil or water. Ice cube trays work very well for this.