I have a bay tree that is more than six feet tall. I cut a branch and put it in a dry vase to dry the leaves, then keep them in a jar in a closed cabinet. The general rule for fresh vs. dry herbs is to use 1/3 of the amount of dry as you would fresh.
Tender herbs like parsley, basil and cilantro taste very different from fresh when they're dried, and imo they lose flavor rapidly. The flavor of hardier woody herbs like rosemary, thyme, and bay intensifies with drying - the flavor is pretty much the same, just stronger, so less is needed to get the same flavor. HTH.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller