If you dry them. Then they are processed. Which may mean you need to have a licensed kitchen.

I sell fresh, but at season's end I dried the excess. I packed them in 3"x3" bags. They are selling slow but add something which could have gone to waste. Some people simply don't have any idea how to use fresh herbs. In the fall, I also sold quite a bit by bringing a large display of fresh cut when I made my final harvest. Normally I just bring 1-2 bunches each market day, and the lartge dislay seemed to help sell a lot as we approached Thanksgiving, deer sausage making, etc. Rosemary, thyme, and sage, $1.00 each.

Back when I lived on Long Island, NY, an east end farm stand used to uproot their hot pepper plants at the end of the season & hang them upside down at the stand on a line to dry & sell them by the whole dried plant.

I sell Dried ...
garlic (made into powder)
Garlic herb (parsley basil and garlic)
Basil
Dill weed
Dill seed
Parsley
Peppers
Tex Mex (Garlic Peppers etc)
Garlic Scapes
And some other blends planned this year
I take them to market fresh when they don't sell they become dried herbs and they usually sell better