I have had one heck of a time with this subject. I grow a pretty extensive herb garden, but find myself buying dried herbs over the winter because I've started two microwave fires, burned more than I can count in my regular oven (yes, when it was turned off), and the ones I've hung mildew before they dry (maybe that works in Nevada or somewhere, but in Hawaii, Virginia, Florida and here they all grew mold before they dried, even in what were supposed to be ideal conditions). So preserving herbs, for me, has meant putting them in a food processor with whatever other spices would go with them, making a paste that I can then thaw and toss into a food I'm cooking. Sage/thyme/garlic/olive oil is a good combo, and there is the obvious pesto, but lime basil/lemon grass/garlic/peanut (or some neutral oil if you have peanut issues), nuts make a great start for a Thai curry/soup when you toss in a can of coconut milk. This paste I also add mint or lemon verbena or balm to when I have it. Making these pastes and freezing them give me a hint of sunshine when life can be pretty dismal in the darkest winter months.