This is how tarragon is dried

This is how tarragon is dried

Preparations for drying

Unlike most other herbs, tarragon should not be dried hanging in the bouquet. Because with this herb, the whole aroma goes into the stems. Since these are not intended for consumption, the aroma is practically lost through this type of drying.

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So remove the stems from the leaves and just dry the leaves. To do this, spread them out on a surface, for example on a baking sheet that you have lined with a clean tea towel. So you can “collect” the dried leaves with this cloth.

Air drying

The loose tarragon leaves do not need high temperatures to dry, but must not be exposed to direct sun, otherwise they lose their aroma. An airy, dry place in the shade is ideal. The humidity must not be too high so that the leaves do not start to mold. A dry attic is particularly suitable.

Dry in the oven

You can also dry the leaves in the oven. However, you should know your oven well to do this. Do not turn the temperature too high or the tender leaves will burn. Around 30 - 40 ° C are completely sufficient.

Leave the oven door a little open. This works best with a wooden spoon clamped in between. This allows the moisture to escape better and the leaves dry faster. Keep an eye on the drying process and take the tarragon out of the oven once it has dried.

Storage of the dried tarragon

After cooling, fill your dried tarragon into screw jars and store them in a dark and cool place. Dark glasses are ideal, they protect the contents from the influence of light. The tarragon will keep for a few months.

The most important drying tips:

  • dry thoroughly
  • only pack after cooling
  • Store herbs only when they are completely dry, otherwise there is a risk of mold!
  • Store in a cool, dry and dark place

Tips & Tricks

With dried tarragon you can make a great Bearnaise sauce!

UE

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