Can I grind up fresh leaves from herbs in a food processor and use them in cooking (like the jars of herbs you buy at the supermarket)?

You should dry your herbs and then grind them. Be sure the herbs are totally dry. Ideally you would want to store them in a more whole form and crumble just before using.

This preserves the flavor better. Ground herbs lose their essential oils and their flavor faster. You can also freeze your herbs.

I freeze them as whole as possible and take out what I need to put in a dish without thawing first. That way they crumble easily since they are still frozen. All the ones you listed can easily be frozen or dried.

Other herbs such as tarragon and chives retain more flavor if dried than if frozen. Basil will turn black when frozen but will taste just fine.

This question is pretty open-ended ... many fresh herbs taste best in cooking without grinding (a little chopping can help), and if you literally grind them up they may turn into a pasty substance; with the addition of a few other ingredients you will then have a "pesto"; basil pestos are best known, but cilantro and a few other fresh herbs can make tasty pestos my favorite pesto is a slightly non-traditional version with basil, pistachios, parmesan, garlic and olive oil; there are thousands of pesto recipes, very easy to look up if you grind them after they have dried (usually you only need to "crumble" them, not turn them into powder) make sure they are dried properly; in a dry climate you can often just hang them to dry, but a humidifier at low temperature (120 degrees F) is best; if you bottle herbs that aren't completely dry, they may mold or rot; and if you dry them too slowly, in the sun, or at too high a heat, many herbs will lose a lot of flavor; some herbs like basil will lose much of their flavor when dehydrated anyway; at my house we grow and dehydrate oregano, mint, tarragon, thyme and rosemary; we use all of our cilantro and basil fresh or in pesto so in short, use them fresh if you can, if you have too much to use fresh, dry them properly I won't list any sources because the question is so open ended -- ask again with the names of your particular herbs, or use those names in a search engine along with "pesto" or "dehydrate.

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