Great idea! One relatively short term storage method I discovered by trial and error, and have been told by friends that they thought it was a good idea, is this...Fresh onions such as scallions and cut chives I keep in a tall container such as a glass (or DD iced coffee cup ;) ) with an inch or 2 of water. They keep fresh for weeks if necessary. Change the water every couple of days. Not sure if this would work for fresh picked herbs. I use the same method for fresh picked kale and large lettuce leaves. The container for them is a gallon baggie, cut end in water, propped up in a large bowl, The leaves stay nice and crisp, though probably for a shorter time, about a week. As most of my veggies are grown in the community garden, which is for me, a bit of a walk away, and I'm usually preparing meals for 1, and, veges like kale/lettuce become plentiful and often need harvesting like all at once per the season, and I live in a community that lives on fast food, where they make ugly faces when I offer them kale, these methods are helpful to me. I have a couple of friends who use kale in smoothies, but for long term storage for my copious harvests, I used Karen's idea for freezing it. This is my special pet kale plant I keep on my back porch. It is so beautiful, I hesitate to cut leaves! Wish it would last all summer!