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Ellen Wallace's avatar

A recipe I’m keen to try, thanks. I have a large patch of tarragon in my garden. Here are two easy and quick ways to use it up if you have too much, but be sure to cut it before it flowers for the best flavor. I cut a large quantity of it and stuff the cavity of a chicken with it, not bothering to de-stem, and then roast the chicken. The scent in the kitchen is heavenly. I also make tarragon vinegar: fill a jar (with a good seal) 2/3 full of tarragon leaves, top with 600-900 ml of white wine vinegar, seal it and let it sit for 2 weeks, shaking well once a day. I strain it and pour it into small bottles using a funnel. Great little gifts.

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Nancy's avatar

Thanks for this. I too remember the tarragon craze in the US but now avoid using the dried herb, for the reason David gave. Now I am inspired to buy a pot of tarragon for my patio container garden. I love David’s Basil Vinaigrette recipe and use fresh spinach when there’s no basil handy.

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