Instructions: 1. Partially dry and then crush the tarragon slightly by briefly running a rolling pin over it. Cut into 2-inch pieces. Place in a clean, dry glass jar with a lid. Pour the vinegar over the tarragon and close the lid. (see further)

2. Let stand in a cool, dark place for about 7 days, until steeped to your liking. Strain and decant as directed for the infused oils. Place 2 sprigs fresh tarragon in the bottle before decanting, if desired.

Notes: Yields 2 1/2 cups. This vinegar makes a delicious vinaigrette or sauce after deglazing a vegetable or poultry roasting pan. When working with herbs, dry them partially to prevent bacteria from growing in the vinegar or oil. Simply place them in a warm oven for 5 to 10 minutes.

**PREP TIME: 10 minutes STEEPING TIME: 1 week

BOIL FIRST: I havent tried this method. Usually blanch the herb to purify. Then heat vinegar to a boil. Pour boiling vinegar on the herb - and pour into a clean bottle that will keep herb completely submerged.

store in refrigerator for about 4 days - swirling the bottle every now and then. Strain, discard the herb and use the vinegar. - pat

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