Allow to cool slightly, then crumble the leaves off of the tough stems and store in glass jars away from light. Certain herbs whose flavor doesn't hold up well dried can be frozen. Chives and parsley are especially good candidates for this. When you are ready to use them, just scoop them out a spoonful at a time. Okay, so maybe you've just got to try one of those bushel-quantity recipes.
Hardware stores are often good sources for canning jars.
Please visit Pier Jones' excellent website for more information on home preserving and canning techniques. More useful links can be found in The Pantry of Urban Homestead. Pulse briefly in a food processor, or mash with a mortar and pestle. Serve over pasta or steamed vegetables. If you are buying bunches of fresh herbs at the store, this can be a great way to preserve the extras that would wilt in your fridge otherwise.