French tarragon champagne vinegar

Unlike many herbs, French tarragon is a perennial that dies out each winter only to burst back in spring. It’s essential in French cooking and one of the four herbs that comprise the iconic fines herbes blend.

Where has all the tarragon?

Native to Siberia and Mongolia, tarragon made it to Italy and France only around the 16th century. It was first used for medicinal purposes, but in France it caught on as an herb prized in cooking. Of the two main tarragon varieties — Russian and French — only the latter has the wonderfully aromatic anise flavor.

I get no kick from champagne vinegar

Champagne vinegar is similar to white wine vinegar. Theoretically, it uses champagne varietals like Chardonnay and Pinot Noir grapes, while white wine vinegar uses any white wine grapes. Both are mild, but as a rule, champagne vinegar is lighter and sweeter. 

Infusing champagne vinegar with French tarragon

Since French tarragon has a mild flavor with hints of anise, a light vinegar allows the herb to shine. Champagne vinegar is a great choice, but don’t be afraid to use apple cider, white balsamic, rice, or other light vinegars.

**Note: Vinegar has acidic properties that kill germs, but not on the level of drinking alcohol. I use small bottles of up to 12 oz so that I use it up within a month. And I’m careful to sterilize the bottles and wash all herbs before starting the infusion.