Grow Your Own Herbs by Susan Belsinger

Author:Susan Belsinger
Language: eng
Format: epub, pdf
Publisher: Timber Press
Published: 2019-02-15T16:00:00+00:00

Harvesting and preserving

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For preserving, make several tarragon cuttings throughout the season. Rinse if necessary. To dry tarragon, place the sprigs on flat baskets or screens in a warm, shady place. The fresh herb has a bright bouquet, whereas we find dried tarragon bland. Small sprigs can be frozen in ziplock plastic bags with reasonable results. Tarragon herb butter is a better option.

The best way to preserve tarragon is in vinegar, which captures and holds its essence. The texture and color of the herb are not the same in vinegar, but the flavor is quite good and more prominent than for the dried herb. Harvest cuttings and rinse if necessary, fill quart jars loosely with the fresh sprigs, and pour in white wine vinegar or rice wine vinegar to cover them, leaving a ½-inch headspace. Place plastic lids on the jars and store in a cool, dark place. In France, jars of tarragon preserved this way are sold in grocery stores and food shops and go for quite a tidy sum. After opening a jar, keep it in the refrigerator. Use the same amount of the preserved herb as fresh for recipes. Use the infused vinegar in salad dressings, marinades, and sauces.

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