Sometime last year, I learned that you can freeze fresh herbs and use them at a later time. This has worked out very well for me! I used to buy expensive herbs and use only a small portion of them. The rest would spoil before I found another need for it.
Now, I use what I need, vacuum seal and freeze the rest. Freeze it UNCUT, (lesson learned the hard way) and chop it up as soon as it's out of the bag. The herbs will still lend a lot of flavor to your recipe.