So, if visions of herbs hanging over your head failed to move you and you still are abound in excess truly the simplest way is to freeze your harvest.
Several unique ways I can suggest are placing them dry in a freezer proof bag, and stick it in the freezer. OK, it wasn't so unique how about using those relics call ice cube trays. Chop your herb finely, add water then when a recipe calls for fresh dill you simply take out a cube. Or you can make a paste for freezing similar to pesto by pureeing your herb and adding olive oil. This protects the mix from being freezer damaged. Then pack your paste into airtight, freezer-proof containers. Be careful the flavor is a lot stronger using this method but it works well with basil, chives, dill, lemon balm, parsley, and tarragon.