I came across this pin for freezing herbs to preserve them longer. If you freeze them in olive oil (or butter, or chicken stock, etc.) the herbs are ready to use when you need them; just throw them in the pan. Please check out the original post by The Gardner's Eden - she grows her herbs in her garden (we're hoping to get to it next year) and has a lot more great tips about how to sort the herbs, and label and store them once they're frozen.
Our ice maker is built into the fridge, so the only ice cube trays we have are fish and stars from Ikea!! Oops... well, this will make cooking more festive!
As you can see from the above photo, the ones on the left didn't turn out as nicely. I tried putting the olive oil in first, then added the basil. Big mistake! It worked okay, but it was much easier, and much cleaner to add the herbs first and the olive oil second.