Tarragon has proven to be the hardiest herb in my garden. It was the first to pop through the ground and produce abundant foliage and today I got my first harvest of the fresh new sprigs for Tarragon infused vinegar.
Tarragon on May 11th, 2012
Tarragon is an excellent addition to salad dressings and sauces, it adds a nice peppery anise flavor I enjoy. When I eat the leaves off the plant my mouth tingles for a few moment before dissipating.
Tarragon is a great addition to any yard. It loves the sun and can grow to be 2 to 3 feet in height and diameter. The first year in the garden it establishes itself and the second year it takes off so give it plenty space to grow. Tarragon is pretty self reliant and is drought tolerant which makes it very attractive to the prairie gardener, however like all plants will flourish with love and attention.
Tarragon on May 23, 2012
It is about 12″ in height.
When it comes to harvesting Tarragon the new spring growth should be used fresh and the fall growth should be used dried. This is because the fall leaves are much more concentrated in their aromatic qualities making them to potent for fresh recipes.
Tarragon Infused Vinegar –
1. Wash and dry you tarragon springs.
2. Heat up the vinegar until it almost reaches its boiling point but not quite. I used apple cider vinegar because it was all I had however white wine vinegar is the most commonly used vinegar for infused vinegars.
3. Bruise your Tarragon leaves by rubbing them between your hands to release its volatile oils. If you would like only a mild Tarragon flavor then omit this step.
4. Fill your mason jar 1/3 full of herbs and top up with the vinegar leaving 1″ of room at the top of the jar for air.
Put the jar in a cool spot out of light between 7 and 14 days depending your taste preference. Try to shake the jar as often as you remember.
5. When it reaches your preferred taste, strain and store.
Enjoy in vinaigrettes, dips and sauces.
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