Herb gardens have been traditional for centuries. You don't need much space either. In my salad days, I managed to raise basil in pots on a 15th floor window ledge in New York City. Now Annette and I grow seven different types of basil, elephant and regular garlic, chives and a couple of dozen other herbs in a special raised bed in our garden. We eat green herbs all summer.
Any excess is chopped and frozen in refrigerator ice trays in either water or olive oil.
Cubes are popped free and stashed in Zip-Lock bags in our garage freezer. It's worth noting that we boil down fish, fowl and meat stock to be trayed and frozen. This reduces preparation time for lovely dishes from hours to minutes and just about eliminates clean up of stock pots and such. When we stay in Hawaii we dote on AHI, or yellowfin tuna that, in the mainland is often caught from Gulf Waters. To reduce the heat space coals a bit further apart or raise the grill height.