Topic: A glut of tarragon!

[Annemieke]

I've got several enormous plants of tarragon, thriving away in my garden. Apparently, drying it is a waste of time. Nor am I particularly interested in tarragon vinegar. How else can I make use of them; does anyone have ideas?
Thanks! Love, A.

[Nomspatch]

You could infuse it in oil, extra virgin olive is good...
or chop it and freeze it in ice cubes...stays good for months...
eat it in salads etc...
we especially like Courgettes stir fried with loads of chopped Tarragon...
You can also infuse it in honey, which means it's oils will keep for years...
it is also possible to extract its oils by infusing in alcohol 40% or better, then you can use it as it is (nice tasting drink..or liquer it by the addition of sugar and glycerin, add it to salad dressings for an 'extra' kick, or use it to flavour casseroles etc (best to add a shot to the wine you would use in such recipes (it destroys the alcohol but you keep the flavour..

[Pescador]

How did you over-winter your plants?
I have one on the allotment, given no protection from the cold, and it has come back amazingly well.
The 2 in pots at home, put in poly/greenhouse started well in the spring, but are not happy now!

[antipodes]

I do not agree with the drying statement. I have dried tarragon in the past and it stays fine in its dried state. It does not smell strongly in the jar but once you crumble it into the cooking, its taste is reconstituted quite well. I find it very hard to grow so I am envious!

[manicscousers]

tarragon butter, frozen