The very best solution for storing herbs in larger amounts is hands down, in my opinion, regular glass mason jars. They come in a variety of sizes from 250ml to 2 litre. They are cheap and can be vacuum sealed. I still have bud from my 2016 harvest that is as good or better than the day they were fully cured and vacuum packed. The jars must be stored away from heat and light as these factors will degrade your bud.
After my bud is fully cured, I loosely pack my bud in mason jars along with a hygrometer, to make sure the relative humidity remains stable, a bodeva pack, 62% or 59% if I can get them, and an oxygen absorber to confirm that the vacuum seal has not been compromised. This is overkill but it gives me peace of mind.
To vacuum seal a mason jar you need to buy a foodsaver set like this.
For regular or wide mouth mason lids...
https://www.amazon.ca/FoodSaver-Reg...36&sr=8-1&keywords=foodsaver+mason+jar+sealer
And the vacuum sealer itself...
https://www.amazon.ca/FoodSaver-FSF...36&sr=8-5&keywords=foodsaver+mason+jar+sealer
After you fill your jar, place the snap lid on the jar and the foodsaver sealer. Place the foodsaver vacuum over the top, press the button and it will remove the air from the jar. Remove the vacuum and sealer. The snap lid will now be fully and tightly sealed to the jar. Then you just screw on the mason jar retaining ring.
I use this method for long term storage for my dehydrated garden veggies and bud as well as anything I want to preserve long term. Dehydrated veggies, for example can remain fresh for 20 to 30 years using this method. I use this method to ensure that I always have lots of food available through the winter ice storms or when we are snowed in and cannot travel into town.
When you open the jar you will hear the familiar swoosh that any vacuum sealed container will make when you break the seal. If the oxygen pack remains flexible you have double assurance that the seal was not comprimised.