Step 1 - harvest it depending on the herb for oregano be sure to harvest before it flowers while chamomile you harvest just after it flowers. Be sure to cut it (we use scissors) close to the base of the plant so you have something to tie up and hang.
Step 2 - shake for any bugs to drop out - earwings eh! don't want them in my house.
Step 3 - get some twine or string and cut a piece long enough to fasten around the herbs to hold them and then to top part to fasten around a rod (curtains maybe) or other hanging point. You can also dry but pulling the leaves off individually and drying on newspaper - we tried this and decided it was way too much work but I'll leave that up to you.
Step 4 - let dry for 7-10 days - when it crumbles to your touch it is dry enough. You can then place a paper bag over it and crumble into the bag. Then decide whether you store it in a sealable glass jar or leave it in the paper bag....I suggest the dry sealable glass jar. Note any moisture will make your herbs mold.
For freezing you just chop and bag them (did this with extra cilantro) or put them in ice cube trays/water. The freezing works if you have a really small amount and is best used for soups/stews or hot/cooked food while the dry and fresh work in salads and other non-cooked foods.
Fresh herbs year round - just put them in a nice pot and bring them inside...the greenery is nice plus using fresh herbs in the middle of winter is an awesome experience!