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Some herbs so really well in oil too. Things like basil. Then you can pull them out of the oil or use the oil which is nicely flavoured. Also looks pretty too.
I agree, freezing is the best - keeps both the flavour and the colour.
[url]http://gardening.about.com/od/vegetablepatch/a/FreezeHerbs.htm[/url]
A friend of mine who is a chef recommends freezing them.
i remembering hearing that you should wash them and then wrap them in a paper towel and then put them in the fridge.