The herbs form a sort of "foam" when frozen. They're sized the way they are for recipes, otherwise I wouldn't bother. I don't use cardboard, etc. because I haven't wrapped the food, don't want whatever is on the paper in my food, right? Although I could wrap the paper in plastic -- hadn't thought of that. Scooping out the right amount, even with the plastic disks is awkward at best/difficult at worst.
The idea is that I can decide to do a savory, Italian, or Mexican dish, with "fresh" herbs, on a whim. I make use of all the organic, fresh herbs I have and use them at their best. I used a savory disk to flavor a small meatloaf last night, for example. If I want to do marinara, it's one package of generic tomatoes, onion, celery or bell pepper + 1 Italian disk. Chili? Same thing, except use Mexican herbs. It's my form of convenience food. Want to make flavored meat balls to go along? Add one repack ground beef or chicken. The entire thing is set up to make 1 or 2 meal's worth for us, use what we get to its best advantage and give me the most flexibility.
There's only 2 of us. I tend to buy in bulk. i repack chicken thighs, ground beef, and make up batches of "generic" tomatoes: tomatoes, onion, celery or bell pepper. The meats, tomato mixture and herb disks are all sized to work for us for 1 batch of food, 1 or 2 meals.