Herbs...how to store them and what to do if you have extra

Through the years, I've always wondered how to keep fresh herbs so they will either last longer. With the veggie share we are receiving each week through our CSA farm crop, we have at least one or two bunches of herbs...which can add up.  I found some helpful storage information below from Bon Appetite that I thought I'd share:

1. Treat fresh herbs just like fresh flowers. Trim the stems at a 45-degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy.
2. Dry hardy-leaf herbs like thyme, oregano, rosemary, and bay leaves. Working with one herb variety at a time, wash thoroughly, blot dry, and spread the leaves in a single layer on a paper towel. Microwave in 30-second intervals, turning leaves over for even drying, until crisp and brittle. Microwave times will vary, but the whole process should take no more than two to three minutes total.  (I have a variable temp dehydrator so I will use that to dry my herbs out and store for later use, or if you live in a sunny place, you can always set them out to dry in the sun which is a healthier alternative to the microwave)
3. Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives. Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed plastic bag for up to six months. When cooking, defrosting is unnecessary--just break off leaves and add them to the skillet. (I also came across a tip that mentioned placing your herbs on a paper towel, rolling them up and then putting them in the ziplock bag...this apparently will make it easier to retrieve and use later)

And if you are like me and have extra herbs on hand occasionally and wonder what else you could do with them, well get creative with the use of herbs. With aromatic herbs always on hand, you can use less cream, oil, and salt in marinades and sauces. You can make your own flavored olive oil, vinegar, salt or butter. For olive oil, simply place fresh herbs with your olive oil, you can also add garlic or peppers. Same thing with vinegars. As for salt, you can find some coarse sea salt, place it in a jar with sprigs of rosemary or other herbs. And butter, you can chop up just about any herb really fine and mix it in with your butter for use on bread or while cooking.