What to do with surplus herbs?!

I've always been frustrated when I want to make a particular recipe but have to buy the herbs for it in big bunches. I try to use them up as much as I can throughout the week, but most of the time, they go bad before I can finish them up. I found this great tip in Martha Stewart's Cooking School. Make an herb oil out of your leftover herbs! Here's an excerpt from page 23:

Herb ouls can be used in cooking and garnishing. To infuse oil with tender herbs*, combine 1/2 cup extra-virgin olive oil and 1/2 cup vegetable oil (olive oil alone would overpower the flavor of the herbs. Blanch one bunch of fresh leafy herbs, about 5 seconds. Immediately tranfer to an ice bath. Drain and squeeze out excell liquid, then process herbs in blender with half the oil until smooth. Add reminaing oil and process until herbs are very fine, about 1 minute. Refrigerate in an airtight container 8 hours or overnight. Return to room temperature, then strain oil through two layers of cheesecloth set in a sieve, discard solids. Store in an airtight containe, refrigerated, up to one month.

For herbs** such as thyme or rosemary, combine with oil in a saucepan over medium heat for about 5 minutes. Transfer to an airtight container and steep at least 1 hour and up to overnight. Strain oil through cheesecloth before using or storing in an airtight container in a refrigerator up to one month.

*Tender Herbs: Basil, Chervil, Chives, Cilantro, Dill, Mint, Parsley, Tarragon
**Robust Herbs: Bay Leaf, Curry Leaf, Lemongrass, Marjoram, Oregano, Rosemary, Sage, Savory, Thyme

CITATION: Stewart, Martha, with Sarah Carey. "Making Herb Oils." Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. New York: Clarkson Potter/Publishers, 2008. 16-19, 23. Print.