I have some decently sized herb plants in my garden. In their respective prime I like to chop and freeze herbs like chives and parsley, while stuff like basil is only really good fresh.
"Hardy" plants like sage, laurel and rosemary though? I have no idea. Would you rather chop these or leave them whole, and rather freeze them or dry them (and how do you dry herbs at home?)
My goal would be to preserve the flavour of the herbs as much as possible, to be able to make anything from sage butter to rosemary oven potatos.