French tarragon is best used in vinegars, though thyme, dill, basil, marjoram, and mint, alone or in combinations, can be used. These make wonderful salad vinegars. Bruise the leaves, put in a glass jar, and cover with warm vinegar. [Maybe even apple vinegar….just a thought]. Tightly cover and allow to steep for a week or two. Use plenty of foliage in the infusion and stir every two days. Taste; when it seems strong enough to you, strain and bottle.
Musings on the Seedier Side
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