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TARRAGON: GENERAL RECOMMENDATION
Posted under Herbal by adminTarragon can easily be dried. Pick the long woody stems at the height of their late summer or autumn growth, tear off the trailing side branches and dry these; or slice off the top, soft growth with shears, and spread it out on racks. Strip the leaves from the stems when brittle and crackly, and store as usual.
A delightful herb vinegar can be made by steeping a large handful of the soft tops in wine vinegar for a week. Remove the herb, and if a stronger flavour is required, repeat with new leaves for another week.
The mature bush may die right back in winter in cold or frosty areas. Cut off the top growth, and cover the roots with a mulch of straw or peat moss for the winter, and the new root suckers will break through in the spring. These can be divided from the parent with a sharp spade or trowel, and replanted elsewhere. Indeed, it is advisable to keep new plants coming on each season, for the flavour is fresher and more concentrated in the new growth.
For the table, some of these following recipes should give you new ways to use this herbal aristocrat. Never use tarragon in soups or dishes needing a long boiling time: it becomes quite bitter and unpalatable.
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