Tarragon in cooking, vinegar but also as digestive infusion

Tarragon medicinal parts are leaves and blossomed ends. Leaves are gathered one by one in May and flowers in July. They are both dried up into the shadow or in an aired room and then kept into hermetic glass pots, sheltered from the light.
Very rich in aromatic essences, tarragon has a tonic effect on the stomach, stimulates digestion and eliminates intestinal gas. It’s a good cooking herb for its aroma. It can be easily grown into a pot and, if sheltered from winter cold, it produces leaves throughout the year.
For its digestive property, it’s recommended to mix it with raw salads, to sprinkle it on cooked vegetables and meat and to use it for soups and omelettes.
Tarragon vinegar too, besides giving a special taste to salads, can make some dishes more digestible.

Digestive infusion: prepare an infusion using some tarragon leaves and a cup of boiling hot water. Let infuse for 5 minutes, drain and sweeten with honey. Drink it after meals instead of coffee.

Tarragon vinegar: take a small bunch of tarragon sprigs before flowering (100 grams (3.52 oz) and put them into a hermetic bottle. Fill the bottle with good white wine vinegar, close and let it stand for 2 months in a place sheltered from light. Once this time passed, use it in small quantities because it’s very aromatic.

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