Many types of herbs and wild edibles benifit from fermentation before being used as teas. The traditional techniques such as crush, tear and curl can be applied to your herbs and greens. You will find that strawberry, willowherb (with it's many guises), nettle, sage, ect develop a depth of flavor when allowed to ferment for a few days before being dried.
I am unclear as to exactly what kind of fermenting you are referring to though. Ultimately the ferment process is basicly the same regardless of the end products when doing a tea leaf ferment.
(Jun is particularly well suited for home fermented leaves and herbs.)
Honey, oils and vinegars are always nice preserving techniques..
