Tarragon is one of those powerhouse herbs that packs a serious punch in the kitchen. If you’ve ever had a classic Sauce Béarnaise, you know exactly the distinct, sophisticated flavor I’m talking about! Whether you’re using it fresh from the garden or dried from the pantry, it’s a must-have for any home cook.
When to Harvest
You can enjoy fresh-picked tarragon from early spring all the way through autumn. When you’re ready to cook, just snip off the top tips of the shoots and strip off those fragrant leaves. If you want the absolute best flavor, keep an eye out for when the flower buds start to swell—right before it blooms is when the essential oils are at their peak. This is the perfect time to harvest a big batch to dry for your winter stash, while leaving the rest of the plant to keep growing for your daily meals.
Drying Your Tarragon
Most of us have the basics like parsley and chives growing on the patio, but tarragon is just as easy to grow and preserve. Drying is the most popular way to keep it long-term, though keep in mind it does lose a little bit of its “zing” compared to fresh. To get the best results, there’s one golden rule: don’t hang tarragon upside down! Unlike other herbs, hanging it causes the flavor to migrate into the stems, which are too woody to use. Here’s the right way to do it:
- Cut your tarragon and give it a quick rinse.
- Pat the stems completely dry.
- Pluck the leaves off the stems.
- Spread the leaves out loosely on a tray, baking sheet, or wooden board.
- Place the tray in a breezy, dry spot. Keep it out of direct sunlight and away from humidity to prevent any mold from moving in.
- Once the leaves are “rustle-dry” (they should crumble easily), store them in an airtight, dark container in a cool place.
If you’re in a hurry, you can use your oven. Just keep the temperature very low—between 85°F and 100°F (30-40°C)—so the leaves don’t scorch. Pro tip: prop the oven door open slightly to let the moisture escape!
Other Ways to Keep it Fresh
If drying isn’t your thing, you can toss tarragon in the freezer. It’ll keep its signature flavor for about nine months that way. Another fantastic option is making your own herb-infused oils or vinegars. Just stick a few sprigs (leaves and all) into a bottle of oil or vinegar. It doesn’t take long for the tarragon to infuse the liquid with that amazing aroma, giving you a gourmet pantry staple in no time!
