I guess I will have to try again next year to dry some, but I still observe
that mine stayed dried-out in sauces, unlike leaves that were frozen or
preserved in vinegar.

"Henriette Kress" wrote in message
newsan.2003.12.12.19.33.59.56984@hetta...
Andrew Ostrander wrote:

I think you are off-base on tarragon. Dried tarragon has little flavour
but
freezing it works, and so does making tarragon vinegar. As for your
remark
about cultivars of tarragon, I understand that French tarragon doesn't
set
seed, so all the tarragon plants in the world are clones, and therefore
the
same strain.

My dried tarragon is quite unlike hay. It's rather a lot like fresh
tarragon, in fact, and it, too, needs the caution "a little goes a _long_
way".
Perhaps you have inferior drying methods? I bundle'em up and hang'em high,
and when they're dry (about 10 days) I strip the leaf off the stems and
store that in a dark cupboard in a tight glass jar.

Henriette

--
Henriette Kress, AHG Helsinki, Finland
Henriette's herbal homepage: http://www.ibiblio.org/herbmed
Best of RHOD: http://www.ibiblio.org/herbmed/rhod