It's way too tall and way too wide: can I cut it back without losing out on quality or should I save and dry what I cut off. I love the aroma!!!!!!!!
French Tarragon
I'd definitely save whatever I trimmed off! I have my first little tarragon plant this year, so I haven't done anything drastic to it, but I think any herb benefits from a good haircut. You may want to trim out some branches completely, but in general I'd cut back by no more than 1/3 to 1/2 the length of the stems.
Thanks, that's what I'll do. I think I'll hang what I cut to dry.
I find that dried tarragon really loses its taste, IMHO. I keep mine in oils and vinegars, which take on the flavor of the tarragon for cooking, marinades and dressings.
Barb
This message was edited Jul 23, 2005 5:03 PM
So if I dip it in boiling water to kill any bad things or get rid of wind blown dirt and then refresh in ice water and then put it in a spotless container and fill with vinegar would it keep the taste? Maybe another small one of oil for sauteeing chicken or veal?
Weeeeelllll, I rinse mine off (smiling sheepishly here) in tepid water but I never ever spray with bad stuff so... And, that boiling water might strip out the essential oils from the leaves which is what you are trying to preserve.
I put in the sterilized bottles (dishwasher is good for this) and pour in heated vinegar or oil. After it cools, I keep in the fridge. And, yes, the liquid takes on the taste. The more tarragon you put in (I tend to stuff it in pretty good), the more flavor you'll get.
Barb
LOL: I have enough to stuff into a gallon! We don't spray with anything at all but I was thinking spider webs, bugs, wind blown soil, etc. Before I cut I think I'll ask a friend how she does it. She always has hers in vinegar to make salad dressing.
To blanch or not to blanch. There is some info on this from the University of Michigan I found interesting - not specific to Tarragon though.
http://web1.msue.msu.edu/imp/mod01/01600640.html
Thank you for the article: short, sweet and to the point. I had learned to dip it in boiling water just to remove any traces of wind blown soil, pollen (since it's next to roses and daylilies), etc. I only want enough to put in vinegar and probably only 16 oz. of vinegar. I like the fresh taste of it in winter salad dressings.
Thanks for the help.
I am fainting at the very thought of ever having enough French Tarragon to be able to even think of tossing away the trimmings. Visions of lost stuffed roasted chickens, Aioli/Tarragon Mayonnaise for Lobster, & Bearnaise sauce flash before my eyes. . . .
Please do save it. . .. (brushes forehead with Tarragon-scented handerchief - lol).
Okay, you talked me into it. Actually I just cut back the front of it, not the back. I have enough for all your recipes for the year. I had to cut it back to get to the rose that needed work and to deadhead the daylilies. If I had known, I could have sent it to you. :-))