I cut back my tarragon plant to 4 inches. That's it for the season and hopefully it will come back again next year.
I washed then dried the stems with leaves on paper towels. Then I stripped the leaves off the stems and lay them on a baking sheet lined with parchment paper. I preheated the oven to 350F, put the leaves into the oven. I turned the heat off and let it rest 2 hours. The leaves were perfectly dried out so I crumpled them and stored in a jar. What a success!
















