Removing Stems
For many herbs, you’ll be removing stems. When working with herbs such as parsley, dill and sage, removing the main stem or stalk is the most important part. The smaller stems that the leaves are attached too are okay to leave a bit on here and there.
For herbs with woody stalks like rosemary and thyme you’ll want to strip the leaves at their base to avoid any bitter stems.

Preserving
Ice Cubes
Extra chopped herbs can easily be preserved by adding a teaspoon to ice cube trays, covering with a teaspoon of water and frozen. These frozen herb-sicles can be added to soups or dishes as they are heating for a fresh burst of flavor in winter months.
Rolled Packets
After rinsing and drying fresh herbs, stack them as evenly as possible into a pile. Roll tightly and place in the bottom of a freezer zip-top bag or reusable bag. Remove all air from the bag and seal tightly. Freeze. You can slice strips in the desired amount of the end of this roll to add to dishes once it is frozen.

Read more: http://www.simplebites.net/back-to-cooking-school-working-with-fresh-herbs/.

But how hard it is really to put up an herb garden. This article on growing herbs from Chow seems very helpful. They grouped the herbs from the easiest to hardest to grow. I could refer to this once I start with my herb garden.