In general, freezing will better preserve the flavor of herbs that have delicate flavors, or tender leaves. Examples are basil, chives, cilantro, dill, mint, and parsley.
Freezing Method 1:
Simply rinse your herbs, remove tender leaves from the tough stems, and let them air dry on a flat tray. When they are dry to the touch, place a bunch of leaves in a bag and freeze them. Remove them as needed, and cut them up for soups, sauces, or other uses.
Freezing Method 2:
Freeze larger leaves, such as large-leaf parsley or mint, individually on a flat tray (as you would blueberries), and then place the individual leaves in a bag.
Freezing Method 3:
Chop herbs, and pack an ice cube tray with the cut up pieces. Fill the tray with water. Once the tray is frozen you can transfer the herb-and-water cubes to a freezer bag.
Freezing Method 4:
You can also blend the herbs with oil in a food processor or blender, and then spoon the paste into an ice cube tray. This is a good way to preserve basil pesto for winter use. When the tray is frozen, place the herb cubes in a freezer bag to use one by one.
Herbs such as bay leaves, lavender, oregano, rosemary, sage, tarragon, and thyme hold their flavor well when dried.
Drying Method 1:
Herbs such as lavender, oregano, sage, and thyme can simply be air-dried. Pick the herbs when the leaves are dry, discarding any damaged leaves. Hang bunches of stems tied with a rubber band in a well-ventilated room, away from light. If you don’t have a dark space, poke holes in a paper bag and place the bundle in it before hanging. When leaves are dry—this will take 1 to 4 weeks, depending on the plant and on the humidity—remove them from their stems and store in a jar.
Drying Method 2:
You can also create a drying rack by stretching netting or cheesecloth over a frame, and place individual sprigs or leaves on it. Place the rack in a warm, airy spot out of direct sunlight, and turn the leaves frequently. This should take two or three days.
Drying Method 3:
You can speed up the process even more by removing the best leaves from the stems and laying them out on a paper towel. Leaves should not touch. Cover this with another paper towel, and another layer of leaves. You can build up to five layers. Place the layers in a very cool oven overnight, that is, a gas oven heated only by the pilot light, or an electric oven heated only by the oven light.