Tarragon is a spicy plant with a unique tart aroma, thanks to which it is widely used in cooking. Almost everyone loves its incredible aroma, and therefore it is used in the preparation of many dishes.
Drinks, second meat and fish dishes, soups, desserts - tarragon is appropriate in all cases. An important issue is the preparation of this spice for the winter. In order to fully preserve all the benefits and taste of tarragon, there are various ways to store the spice. The article describes how to harvest and preserve the beneficial properties of tarragon.
How to prepare for storage?
In cooking, stems, leaves and inflorescences of tarragon are used. Procurement of raw materials is carried out at the stage of budding.
Any tarragon varieties lend themselves well to storage... For harvesting, you need to choose healthy plants; wilted or discolored leaves are unacceptable. Before sending the herb for storage, it must be rinsed.
How to store fresh tarragon at home?
At room temperature
Without a refrigerator, tarragon can be saved as follows:
- Rinse the raw material thoroughly, remove damaged and yellowed leaves.
- Dry the grass.
- In a shaded, cool place, lay the fabric on a flat surface.
- Place tarragon on the fabric.
In this form, tarragon will be suitable for consumption within a week. At the same time, the plant will retain all the beneficial properties (read about the beneficial and harmful properties of tarragon here). It can be used for the preparation of preserves, drinks, sauces, first, second courses and desserts.
In the fridge
- Wash and dry the tarragon.
- Wrap in damp perforated paper.
- Fold into a plastic bag.
- Place the package in the refrigerator.
With this method, tarragon can be stored for 4-5 days without losing its beneficial properties.
Spicy herbs are added to soups, sweet dishes, side dishes, fish and meat are seasoned.
In a container with water
- Rinse the raw material thoroughly.
- Prepare a container with cool water.
- Place the tarragon in it, in no case compacting the stems and leaves.
- Place the container in the refrigerator.
Thus the spice can be stored for two weeks... Suitable for all dishes, both sweet and savory, where the recipe requires the use of tarragon.
How to prepare for the winter season?
In a container
- Rinse the tarragon branches thoroughly under running cold water.
- Dry on a towel.
- Pack in a bag or wrap tightly with cling film and put in the freezer.
You can store it throughout the winter. Tarragon in this form can be added to the first courses a few minutes before cooking.so that the broth does not acquire a bitter taste, in drinks, desserts for fish, meat and vegetable dishes.
In ice cubes
- Finely chop the washed twigs or tarragon leaves.
- Place in ice cube trays.
- Pour in olive oil and freeze.
- Transfer to a plastic bag.
- After a day, the blanks can be removed from the molds.
Such a blank is stored for no more than a month and is used to prepare second courses and soups.
In the same way you can freeze tarragon not in oil, but in plain water... In this case, the shelf life will increase to six months.
- Chop washed and dried greens.
- Pour tarragon into a saucepan, pour white wine.
- Evaporate the wine until its volume is halved.
- Allow to cool.
- Pour into molds and freeze.
This method of freezing involves preparing cocktails or meat dishes. The seasoning will be usable within six months.... The only negative is that during the cooking process, some of the nutrients are lost.
After any heat treatment, some of the beneficial properties of tarragon will be lost. Therefore, if the priority for winter harvesting is to preserve maximum benefits, it is worth opting for freezing methods that do not involve preliminary cooking of raw materials.
Dried tarragon is used in salads, appetizers, side dishes... It is added to alcoholic beverages for a special spicy aroma. Dried tarragon is successfully used in game dishes, soups, and goes well with legumes.
- Sort the grass, removing damaged and yellowed leaves.
- Collect the tarragon into bunches.
- Hang them evenly on the rope with the tops down under the canopy.
In the oven
- Sort out tarragon, get rid of the spoiled parts.
- Preheat the oven to 30-35 degrees.
- Divide the leaves and place on a baking sheet.
- Dry by stirring occasionally.
Store dry grass in tightly closed containers, the shelf life is equal to a year. Dried tarragon retains all useful properties. This method allows not only to preserve the herb for a long time, but also not to lose its taste.
Tarragon is actively used for a wide variety of preservation options, allowing you to give vegetable preparations an incomparable taste.
You can preserve tarragon in the form of syrup... This is done in the following way:
- You will need at least two kilograms of tarragon.
- Rinse the grass thoroughly, separate the leaves.
- Cut them with a knife or tear them with your hands.
- Cover with two glasses of sugar and pour two glasses of boiling water.
- Leave to infuse overnight.
- In the morning, cut another portion of the leaves.
- Boil the syrup over a fire and pour over fresh leaves.
- Add lime, mint and a glass of water, boil for another five minutes.
- Strain the syrup, pour into a sterilized bottle, close the lid.
You can store the syrup throughout the year. Add to mineral water for homemade lemonade or use in desserts.
- Wash the greens, dry them, spreading them out on a clean cloth.
- Cut in small pieces.
- Stir, without grinding, with salt in a ratio of 5: 1.
- Tamp tightly into jars.
- Close with a nylon lid.
- Put in a cold place.
The mixture is stored throughout the winter. Very good salty tarragon reveals its taste in the first courses and when roasting meat.
In refined oil
- Wash and chop the tarragon twigs.
- Place in a glass container, sprinkle with salt.
- Pour the mixture with refined oil so that it covers the grass.
- Close the workpiece with a lid and store in a cool place for no more than six months.
The resulting composition can be used in the preparation of salads, soups and main courses.
This method is very convenient, and therefore is used by many housewives around the world.
- Choose a stalk of tarragon, 15-20 cm long.
- Place in a half-liter glass container.
- Cover with vinegar.
- Close, leave in a dark place.
- After two weeks, pour the vinegar into a glass bottle and seal.
Vinegar will acquire an amazing emerald hue, this composition is ideal for meat marinades and for dressing salads. You can store tarragon vinegar for up to six months.
Table of advantages and disadvantages of all methods
|Indoor conditions||Nutrients are fully preserved||Short shelf life|
|In the refrigerator in paper||Not labor-consuming method, useful elements are preserved in full||Short shelf life|
|In the refrigerator in a container with water||Useful properties are fully preserved.||Non-compact storage method|
|Freezing in a container||The original color of the green is completely preserved. Nutrients are retained in full||Takes up a lot of freezer space|
|Freeze in ice cubes||Ease of use, preservation of all useful properties||Short shelf life|
|Freezing in briquettes||The combination with wine gives the spices incomparable notes, the seasoning acquires a high taste value||During the cooking process, useful properties are partially lost|
|Drying||As such, the seasoning is suitable for use in most dishes.||The natural color of greenery is lost|
|Conservation||Perfectly complements the taste in vegetable preparations||Useful properties are partially lost|
|Salting||Easy-to-use method, ease of use||Not suitable for desserts|
|In refined oil||Interesting taste||Non-compact storage method|
|With vinegar||Originality||Not suitable for all dishes|
Before choosing a method of harvesting tarragon, you need to decide on the goals of its subsequent use. You can give preference to the option with the maximum preservation of all nutrients or opt for methods that allow you to create an incomparable gastronomic masterpiece based on wine or vinegar.