For the thyme and other herbs, cut stems of about the same length and tie them together with thread, string, or even rubber bands. hang the bunches in a warm, dry, dark place like a garage until they are fully dried out-that includes the stems. You can store the thyme leaves on the stems or shuck the leaves from the stems by grasping the stem and running your thumb and index finger from the tip to the bottom of the stem.
If you have basil you can dry the leaves by pulling the plant out of the ground-it's an annual and will not survive the season. Or you can take the leaves off the stem and freeze the leaves in a single layer on a cookie sheet, then store in a baggie in the freezer.