One of the best ways and easiest to preserve herbs from your garden is to air dry them. Of course using the fresh will always give the most flavour but there are always more than you can use in one season. The slow process of air drying helps retain the essential oils of the herbs which maintains the flavour.
The best herbs for air drying are those with a low moisture content such as bay, dill, marjoram, rosemary, summer savory and thyme. An oven set on low may seem like a quick shortcut but even a little heat will cook the herbs to a small degree, reducing the oil content and flavour.
For herbs with a high moisture content such as basil, chives, mint and tarragon the simplest and quickest solution is to freeze them.
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