If you’ve got tarragon growing in your garden, you’re in for a treat! From spring all the way through fall, you can harvest this fresh herb to add that signature sweet, licorice-like kick to your favorite dishes. Plus, it’s super easy to stock up for the winter.
When to Harvest Your Tarragon
Tarragon is a hardy, mid-sized perennial shrub. You can start snipping off those tasty shoot tips as early as spring to use fresh in your cooking. By May, you’ll notice the plant starting to bloom with vibrant yellow flowers. If you’re looking to preserve tarragon for the winter, the “sweet spot” for harvesting is right before those buds open—that’s when the essential oils are at their peak. Pro tip: Head out on a dry morning to do your cutting. Just be sure not to give the plant too heavy of a haircut so it has enough energy to grow back!
How to Preserve Tarragon for Later
There are a few great ways to keep that homegrown flavor going long after the growing season ends:
- Air drying
- Oven drying
- Freezing
- Infusing in oil or vinegar
Air Drying
Usually, we think of drying herbs by bundling them up and hanging them upside down. But with tarragon, that’s actually a no-go! If you hang it, the flavor tends to migrate into the stems, leaving the leaves pretty bland. Instead, strip the narrow leaves off the stems and spread them out on a cloth or drying rack. Keep them in a dry, shady spot, and they’ll be perfectly crisp in just a few days.
Oven Drying
If you’re short on time, the oven is your best friend. Spread your stripped leaves onto a baking sheet lined with parchment paper. Set your oven to a low temp—around 85°F to 100°F (30-40°C) is perfect. Use the standard bake setting rather than convection (the fan will blow those light leaves all over the place!). Keep the oven door cracked open a tiny bit with a wooden spoon or a potholder to let the moisture escape. Once they’re dry, let them cool completely before storing them in an airtight container in a dark pantry.
Other Ways to Keep it Fresh
Tarragon actually holds its flavor beautifully in the freezer for about nine months. My favorite trick is to spread the leaves out on a tray and flash-freeze them first. Once they’re frozen solid, toss them into a freezer bag or container. This way, they don’t clump together, and you can just grab a pinch whenever you need it!
If you want to get fancy, you can also tuck some sprigs into a bottle of high-quality olive oil or a mild white wine vinegar to create your own gourmet infusions.
