There's really no seasoning that beats the taste of fresh herbs. Herbs in spice jars from the supermarket can't begin to compete with that right-off-the-plant taste that an herb picked from your garden has. The problem is, fresh herbs have a shelf life and sometimes it's difficult to find enough dishes to cook to use them up within their short lifespan. So what's a chef to do? Have no fear because with these five storage methods, you can have your fresh herbs and plenty of time to eat them, too.