Tarragon (Origin: Caspian Sea, Siberia)
Did you know that Tarragon is best when used in it’s fresh form? It can also be dried or frozen to use later. Place a fresh stem or two into bottles of good vinegar (cider or wine vinegar are the best vehicles) and you have instant Tarragon Vinegar. Allow a couple of weeks for the flavor to develop. As with many herbs, start with a light touch as Tarragon can provide a powerful flavor.
Check out these great recipes using tarragon:
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