Tarragon Vinegar
The fresh leaves of the tarragon plant are in perfection in July and August, and impart a new and pleasant taste to soups, hashes, gravies, &c. To use it fresh, wash a bunch of tarragon in cold water. Afterwards strip off the green leaves, chop or mince them, and boil a tea-spoonful or more in the dish you intend to flavor. The best way of keeping tarragon is to strip off as many fresh leaves as will half fill a glass jar that holds a quart. Pour on as much real cider vinegar as will fill up the jar. Cover it closely, and let the tarragon infuse in it for a week, shaking the jar every day. Then pour off that vinegar carefully, and throw away the tarragon leaves that have been steeping in it. Wash that jar, or take another clean one, put into it the same quantity of fresh tarragon leaves, and fill up with the same vinegar in which you have infused the first supply. Let the second leaves remain in the jar of vinegar. A tarragon bush is well worth planting; even in a small city garden.
Tarragon is the chief ingredient of French mustard.