Drying fresh herbs can kill a lot of the flavor. Here are some good ideas, other than making pestos and vinegars, for preserving them without drying.
Blanch the herbs quickly in boiling water, shock in cold water, spin dry, vacuum seal, and freeze. Fresh herbs also can be combined with butter and frozen in logs, or mixed with a little olive oil and frozen in ice cube trays. Another option is to freeze the leaves, then crush them and store the flakes in an airtight jar.
Try mixing the herbs with a good sea salt. The leaves eventually will dry out, infusing the salt with tasty summer goodness. Stir occasionally to make sure the herbs are completely dry, then store the salt in a tightly closed jar.