Courtesy of Kate Payne
Photography by Jo Ann Santangelo
Makes approximately 1 1/4 cups of liqueur.
This anise-like herb grows year-round in Texas and sports tiny yellow flowers that appear in summer and fall, followed by a brief dormant winter season. Spring finds the herb tender with new growth. Also called Texas tarragon, this hardy perennial is well adapted for Central Texas droughts and even attracts butterflies in the summer. My favorite uses for the fragrant leaves include flavoring ice cream, sorbet and simple syrup; adorning the table with either flowering or non-flowering sprigs; or applying as seasoning where one might use tarragon.
For 1 Serving(s)