What do you do with all of yours?
I've liked drying, freezing as pesto, and freezing in juice or water. Freezing straight (predictably) didn't work out so well. This year I've made lemon balm and mint jelly. And now I'm experimenting with "churri" using different herbs instead of parsley, which is what chimichurri is made with I guess.
I chopped onion, onion and garlic scapes and then add chopped green herb, a dash of vinegar and a dash of olive oil. Pack all that into muffin tins to freeze, then transfer into ziplocks, by herb. My plan is to just throw them into whatever dish I'm making. So far I've made cilantro churri (some with cider vinegar and some with lime juice - ready to throw into a salsa? We'll see!) basil churri, fennel and parsley. I think they're going to be awesome to cook with.
What else? I can dry the tons I see coming and make mixes again for gifts this year, but I'm looking for creative herbie ideas. What say you?