Once your herbs are dry, you want to preserve their quality. The secret is to keep the dried tea herbs away from moisture, sunlight, and extreme heat to preserve the flavors. Many sources sell glass jars with lids that seal tightly. Baby-food jars are a good size for preserving small quantities of herbs. For bigger bunches, try canning jars or even mayonnaise jars — just make sure they are well washed and completely dry before use. Zipper-locking plastic bags, which come in a multitude of sizes, are another good choice. Just fill and label and store away from light. I store small zippered bags in an old cookie tin. If you have tins that once held loose tea, wash them well, dry, and use them. Make sure to label. When you begin making tea blends, store fine powders (like cinnamon) and ingredients with natural oils (like orange peels) in plastic bags or glass jars. Tins can corrode, and powders can also get lost in their seams.
Another idea for preserving and storing your harvest is to freeze some or all of it. Freezing herb sprigs in zipper-locking bags is an excellent way to preserve delicate flavors lost in drying. Some herbs, such as basil, will blacken in the freezer, but this does not affect their flavor. Make sure you label the bag. Herbs that freeze well include tarragon, parsley, basil, marjoram, thyme, rosemary, dill, lemon balm, lemon verbena, and mints. To use the herbs, take out a few sprigs and mince them with a sharp knife.
An alternate freezing method, which is very popular for iced teas, is to place petals, leaves, or sprigs of herbs in an ice cube tray. Cover with water and freeze. Once frozen, remove from the tray, label, and store in plastic bags. Use the cubes to add interest and flavor to iced teas and punches.