By Helen Witty and Elizabeth Schneider
When fresh tarragon is out of season, many expert cooks prefer tarragon leaves preserved in vinegar to the widely available dried tarragon. The acidity the leaves acquire from the vinegar is not objectionable when the tarragon is used in an herbed vinaigrette or a Béarnaise sauce, for example. The leaves may be rinsed and patted dry before use, if you wish.
Preserved tarragon makes an attractive gift, particularly if you take a moment to arrange the sprigs upright in the jar or bott