I know this is off topic, non-tomato, but it is gardening related.
Herbs that reseed themselves or the plants come back in spring and that are dried for use, are probably getting ready for harvest in a lot of places. Thyme, marjoram, oregano, rosemary, parsley, celery tops are all near their peak flavor in my herb garden. I'll pick and dry some, as much as I need for myself and to give to family and friends and leave the rest. If they go much longer they will flower and pass their prime. I have so much oregano that it is like a weed and it tastes great. My wife microwaves it on low power, watching it very carefully. It is the best oregano I have ever had, very fresh and intense tasting and smelling.
The point is to keep your eye on your herbs starting now. Another way we put them away is blending them in olive oil and freezing. This works well with basil. We make a thick paste and fill ice cube trays and freeze them. The next day take them out of the tray in cubes and vacuum seal them or freeze in freezer bags. The freshness is preserved fairly well and it is a lot cheaper than buying a sprig in the winter in the grocery store.