I am gathering my herbs from the garden now with the following curing method by University of Nevada Coop extension. Cut the herbs in the mornig when its cool. Cut 6 inches below any forming flowers. Discard bruised or discolored leaves, insects, or eggs. Rinse and drain well, then pat dry with paper towel, or kitchen towel. Freeze method: Strip herbs from stems. Mince the leaves in small, labeled, dated freezer bags. Put in freezer, and tear off chunks when needed. Dry method: A: Strip large leaves (basil and sage) from stem. Leave smaller leaves (larragon, thyme, rosemary, etc.) on stems. Place large leaves, and small leaves (left on stems) on paper towels or cheesecloth, on tray or baking sheet. Leave in well-ventilated area out of direct sunlight for week or two. Leaves become dry and brittle. B: Bunch-drying can work too. Bind the ends of the stem with rubber band. Hang with leafy end down. Keep dust off. Place in ventiliated brown bag (holes for ventilation) out of sunlight. With either dry method, once dry you will strip leaves from stem and crumble. Store in airtight jars or containers. Label and date. Herbs last one year (or until next years fresh herbs are ready :) ).
You can also use an ice-cube freeze method for kitchen herbs that you would normally put into soups and sauces; to do this mince the herb in question and freeze it in ice-cube trays with water. I used to do Basil, Thyme, and Chervil this way, and it worked fantastically.
There's an interesting article in the new issue of Fine Gardening about herbs and curing them. It's really interesting.
