Leave your herbs attached to the living plant. Then, using a pair of scissors, cut off only as much as you need, at the time when you need it. This technique will provide you with the freshest herbs possible. Of course this trick requires actual green, living plants, plus the requisite plantlife-support systems (sunlight, water, dirt). Keeping plants alive can be somewhat challenging, especially during the fall and winter months, unless you live somewhere tropical, own a greenhouse, possess magickal faerie powers, etc.
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Dry, freeze, infuse, pickle would be the traditional answers. Or make a preserve/sauce/jelly, which can then be either canned or frozen. I do the standard hang-until-dry thing with mint, , then pulverize it in a mortar and pestle for storage in an airtight container. Eventually it gets added to something or brewed as tea. Tiger lily buds just get air-dried and then tossed in a zip-lock until I'm ready to use them So far that seems to have worked. I've done flavored vinegars (pickling in reverse, or a vinegar infusion if you want to think about it that way). Probably wouldn't work well with something that has a delicate flavor, but ... well, think of low-fat salad dressing. Haven't done an herb jelly yet.
Dry 'em. My Granny used to tie them together in bunches and hang them upside down from hooks in her attic. I just use a household type dehydrator. I also like to infuse sunflower oil with fresh herbs and spices. Crush the herbs and spices and put them in a jar and cover with the oil, cap the jar and set it in the back of your pantry for two or three weeks. My favorite is a combination of parsley, rosemary, thyme, a whole clove of garlic and some crushed red pepper flakes. Strain the oil and use for browning or cooking beef and lamb.
The veggie drawer in your fridge would probably work.
We mush 'em and freeze them in ice cube trays.
We either let them dry on a towel on the counter the crush them and put them in jars or dry them in a dehydrator.