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Chicken loves tarragon: leaves taken from the stem and either chopped or all; if you are roasting, push some in the cavity, I also like putting a lime or lemon pricked all over in the cavity. You should also slide some under the breast skin and at the neck. I also use it in salads and soups...

My husband has grown lots of garlic. I can't use it all fresh and would like to preserve it in jars (a bit like the jars you buy in supermarkets). How do I do that? Do I need to blanch/boil it? Can I puree it? Would lime/ olive oil/salt help?