Tarragon Vinegar – how to make and use it

My tarragon is looking really good at the moment, so I am making tarragon vinegar. By just placing a few springs of herbs in vinegar, you can make herbal vinegar which is not only pleasant tasting when used with food, but also therapeutic. You can also use basil, marjoram, mint, sage, thyme, lavender flowers etc.

Bruise the herbs (you can do this with a rolling pin) and put them in a clean glass jar. Top up the jar with white wine vinegar or cider vinegar (here I am using my home-made cider vinegar). Store for 4-6 weeks, shaking now and then. Strain and rebottle the resulting liquid.

So what will I be using my tarragon vinegar for?

  • Use it in French dressing
  • Goes really well with potato salads whisked into mayo
  • Use it sprinkled over fresh tomatoes or cucumber
  • Add a little to soups
  • Sprinkle over roasted vegetables
  • Use it for added flavour in any recipe that calls for white wine or rice vinegar
  • It also has some practical uses. It is antibacterial so you can use it as a wipe on kitchen surfaces, or even wash your veggies with it.
  • Tarragon has some important medicinal qualities in higher doses, but even by using tarragon vinegar, especially if it is made with raw cider vinegar, it may benefit your digestion, and help with the pain of osteoarthritis.

 

© Anna Franklin 2020

Author: annafranklinblog

Anna Franklin is the High Priestess of the Hearth of Arianrhod, which runs teaching circles, a working coven, and the annual Mercian Gathering, a Pagan camp which raises money for charity. She regularly speaks at conferences, moots and workshops around the country. She is the author of many books on witchcraft and Paganism, including the popular Pagan Ways Tarot, Sacred Circle Tarot, The Fairy Ring, Herb Craft, Magical Incenses and Oils, Personal Power, A Romantic Guide to Handfasting, Familiars, The Oracle of the Goddess, Hearth Witch, The Path of the Shaman and The Hearth Witch’s Compendium. Anna’s books have been translated into nine languages.

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