When I moved the herb garden last spring new perennial plants followed. I was in a rut with the basics and because cooking with herbs is a passion something new was in order.
I found it added a lovely shrub of greenery and would look nice in any flower bed; I like to grow herbs and flowers together because they compliment one another perfectly.
The plant stem tends to branch out from the base and has a bright glossy green color. It blooms little yellow flowers which are cute and the honey bees have really enjoyed this new addition.
I started with a 4 inch plant purchased in the spring; it grew rather quick in just a few months and so I decided to harvest a bit for drying.
I prefer fresh herbs but sometimes when it’s cold during the winter I don’t like to go outside to pick them.
A back up is always nice and fresh dried herbs handy, they can also make great gifts for family and friends.
Cutting to Air Dry
You want to cut the stems back to the plant base and make sure to gather a large bunch. Wash and damp dry each stem before trying to bunch together.
Tie the bunch ends together with string and hang for drying indoors for about a week or two.
Separate Dried Tarragon
Once the Tarragon is dry it becomes brittle; the goal is to remove the dried green leafs from the stem. Strip each stem one at a time by taking your hand over a tray and let the dry leaves drop inside.
Once the entire bunch is finished direct compost the empty stems into the garden.
Tray of Tarragon
When you have a tray of dry tarragon crunch it up with my hands before adding to storage jars. You could also place inside a zip lock bag to break in smaller pieces.
The main reason I started cooking with herbs was because food tasted better and then somewhere along the line I started noticing the health benefits that followed.
I didn’t realize how fantastic this plant was until later; I’ve listed a few of the benefits in case you want to try growing your own.
- Tarragon Tea can help with insomnia.
- Helps with stimulating appetite.
- Excellent source of calcium, magnesium, and iron.
- Rich vitamin source for A, C and B complex.
- Helps lower blood sugar levels.
- Fresh tarragon is among the highest level of antioxidants compared to other herbs.
I harvested a pint size jar and decided why not dry another batch, I’m pretty sure somebody I know would enjoy a jar for Christmas.
Cooking with tarragon has been amazing, the flavor is unique compared to what I normally use and I can’t seem get enough of it.
It’s fantastic over grilled or roasted chicken and wonderful in salad. I’m hoping to try it with quail in a few weeks; I’m thinking a butter, garlic and tarragon sauce could be tasty.