Recipe to use and how to freeze home-grown basil, tarragon and oregano

[SeptemberVibes]

I have 3 large-ish bushes of home grown basil, a big bush of tarragon and oregano.

Any recipe ideas to use some of it up? Also, can I freeze it for winter and if so, how?

I could have written this! Looking forward to replies!

I'd make pesto with the basil

https://www.jamieoliver.com/recipes/vegetables/the-best-basil-pesto/

I don't think basil would freeze well, although it's always worth a try! Some herbs will freeze if you chop them finely, mix with a little water and then freeze in ice-cube trays

This might be helpful

https://www.simplycanning.com/freezing-herbs/

... and this

https://www.vietworldkitchen.com/blog/2026/01/how-freeze-fresh-thai-basil.html

Preserving tarragon in wine vinegar is a good way to save the flavours for the winter months.

I freeze tarragon regularly. I don't grow it, but rarely need to use the whole pack when I buy it. I use it mostly in risotto, eg asparagus, broad bean and pea, or in a cream sauce for fish.

I chop up the herbs, then freeze them in ice cube trays with olive oil. Once frozen decant them into freezer bags, and you can use as much as needed easily.

Freezing basil is a doddle.
You need a labelled ziplock bag and a straw.

Pull all the leaves off the basil and ram them into the bag.
No need to chop or prepare in any way.
When the bag is full - you really can fit a lot in,
zip the bag almost closed and use the straw to suck out all the air you possibly can.
Finish closing the bag and pop into the freezer.

When you want some basil you grab a handful and stir it straight into your sauce or sprinkle on pizza or whatever.
It will discolour but the smell is amazing.
It will last through till the next season.

For tarragon, chop and mix into soft salted butter. Refrigerate it in cling film in a rough log shape, then when firm slice into rounds. Defrost as needed. I love it spread on the bread in place of normal butter for leftover roast chicken sandwiches. It's also great as a butter to go on steak (I will sometimes add very finely shopped shallot to the butter if I have this in mind).

My favourite quick recipe for using up a bit of tarragon is a sweetcorn fritter recipe by Marcus Wareing. I think it's on his website. I've also used basil for this when I haven't had tarragon.

This is a lovely marinade https://www.tesco.com/recipes/en-GB/recipe/oregano-and-shallot-marinade