Today I made “essence of tarragon”. To do this, cut the plants back, carefully rinse the foliage, spin or shake away excess moisture and strip leaves from the stem. Pack the leaves into a jar and cover with hot white wine vinegar or rice vinegar. I store this in a cool pantry and that’s it. After it sits for a few days the vinegar becomes a richly flavored and aromatic concentrate of tarragon. Add small amounts to salad dressings, tartar sauce or use for any of your favorite tarragon recipes. I like to mix a teaspoon into two tablespoons of Dijon mustard and coat a chicken inside and out before roasting.
Tarragon Beet Salad
Balsamic vinegar, fresh chopped tarragon and minced onion combine complimentary flavors in an easy winter salad. When roasting beets leave 2” of stem so they don’t bleed. When they have cooled trim and remove skins. In England, I’ve seen ready to go plastic pouches of whole roasted beets which seems like a great convenience.
Our garden beets are left in the ground during winter and gathered as we need them. We usually stirfry the greens as a separate dish.
6 sliced roasted beets
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh tarragon
1 tablespoon minced sweet or green onion
Salt to taste, I use a light sprinkle
Combine beets and vinegar and sprinkle with remaining ingredients