Tarragon

Autumn is the most fertile time to make tomato preparations for the winter. And although not everyone likes working with canning vegetables, the pleasure of delicious, natural products prepared at home helps one overcome oneself.

Cold pickling is one of the oldest, easiest and most common methods of preparing cucumbers for future use. The process of pickling vegetables is based on lactic acid fermentation of the sugars in the product. Lactic acid, which accumulates in them, gives vegetables a unique taste, and also acts as an antiseptic and at the same time suppresses harmful organisms and prevents spoilage of the product.

Sometimes, in addition to standard annual preparations, you want to surprise your family with something unusual. Herbal jam is a great option for experimentation. Today we have prepared material for you with detailed recipes for making tarragon jam. Another name for this plant is tarragon. The famous taste of green soda "Tarragon" immediately excites the imagination. Homemade jam is perfect for making soft drinks based on plain or sparkling water.So, let's get to work!

Tarragon grass has firmly taken its place on pharmacy shelves under the name tarragon. But in cooking they still prefer the name “tarragon”. This is more common and it is under this name that it is described in cookbooks.

Tarragon, tarragon, tarragon wormwood are all names of the same plant, which is widely used in both cooking and medicine. Subtle notes of anise make it possible to use tarragon to flavor almost any dish or drink.

Tarragon, or tarragon, is widely used in cooking. Tarragon is added to first courses, as a seasoning for meat and as a flavoring for cocktails. Therefore, the freezing method should be chosen depending on the further use of tarragon.