The best part of having a garden full of herbs is the ability to use them year-round. There are a few ways we love to use herbs in new ways to experiment with new flavor combinations, keep the kitchen pantry stocked, and share our harvests with friends and family.
The Modern Potager Kitchen Garden
The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.
White wine, rice, or apple cider vinegar (I lean towards white wine)
Fresh tarragon stems
Glass jar or bottles
1) Bring the vinegar to a simmer over medium heat in a small saucepan. Crush or bruise tarragon and add to a sealable glass container (jar or bottle work well). Pour warm vinegar over the bruised tarragon. Secure a lid on the container and let steep for 2-4 weeks in a cool, dry place.
2) Once the vinegar has steeped, strain the mixture and pour into a clean jar or bottle. Add a fresh sprig of tarragon for easy identification.
Tarragon vinegar has a bright anise flavor and is delicious drizzled over sauteed + roasted vegetables, is a great base for a vinaigrette, and can be used to bring bright notes to savory pan sauces.