I picked up this tip from Debbie Porter, who grows more herbs than I can count, uses them wisely, and never wastes a leaf!
The annual herbs grown overwinter react rapidly to rising night temperatures, so get them into the freezer before they flower. That's right, freeze, not dry, herbs. Despite glass jars with tight tops, seal-a-meal, and tupperware, too many nicely dried herbs go to mulch in the humidity. Parsley and cilantro are kitchen staples, so wash them, then roll a bunch of stems into plastic wrap to form a log. Once frozen, simply slice what you need for a recipe and recover the end before returning it to the freezer for another day..