It has been a good year for my tarragon and it's going to flower soon. High time to collect some an make a batch of tarragon vinegar. I don't make this every year, but I always have a collection of tarragon vinegar ready. Collect the branches, wash them well and push a few at a time in an empty bottle. I use the back of a wooden spoon to push the tarragon down but first I fold the branches; this works easier. Push in as many branches as you can without using force. Fill the bottle with a good natural white vinegar and store away for ... the next years to come. Well, at least forget it for a few months. However, I'm not joking when I suggest to put it away for years; I'm now using a bottle dated... august 2000. The older it gets, the softer tasting the vinegar becomes, leaving a nice tarragon aroma. The branches stay in until a bottle is started. I then decant the vinegar and remove the stalks before adding the vinegar back in and use it. I use it for making mayonnaise, béarnaise, on tomatoes and in many sauces. Makes a great gift for a fellow foodie around Christmas! I have a friend foodie with whom I share tarragon vinegar. One year she has a better harvest, another year it's my turn. The year 2000 bottle I'm using now was a gift. And, tarragon leaves freeze very well without much taste loss! Drying them can be done but much taste will be lost, also, it will taste a bit like straw.