A great method for preserving your garden's herbs is to make them into flavored butter.
Mince 1 part herbs and mash, with a fork, into 2 parts softened organic butter.
Shape into a log, and freeze.
Cut off slices of herb-flavored butter as needed to melt over vegetables, meat, or fish, or to sauté in recipes for the memory and flavor of summer all winter long.
Try my favorite: the butter is made with minced fresh garlic and parsley (or cilantro) and basil. This blend of flavors is incredible on garlic bread.
This same process can be used for a flavored mayo spread, though I wouldn't suggest freezing it.
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