There are several ways to use up any leftover fresh herbs. For delicate herbs like parsley, cilantro, or basil, grab a bottle of extra-virgin olive oil and garlic, and make a delicious pesto or chimichurri sauce.
For sturdier herbs like rosemary, thyme, and sage, chop them up finely to make compound herb butter, or freeze with olive oil in an ice cube tray.
Otherwise, hang the herbs upside down in a cool, dark place for several days to create homemade dried herbs. Once they're dried, remove the leaves, and transfer them to an airtight container.