Couple of Herby questions

1) My most recent batch of coriander has done what coriander always does - run to seed far sooner than I would like it to. Although a few of the seeds are showing signs of turning brown the vast majority are still green, and unlikely to ripen further given the recent flirtations with frosts.

I don't need to save them as viable seeds for sowing, but are they of any culinary use at this stage, and if so could or should they be dried first?

2) This year's attempt at growing French Tarragon was slightly more successful than last year's in that the plant did manage to summon the enthusiasm to throw up a few new shoots from the base, although I wouldn't say it exactly romped away. 

The soil is very light, which is presumably good news - what is the best way of getting it to overwinter so it can try again next year (a little harder, preferably?!)

I tried to over winter my French tarragon last year, under a pop bottle cloche, it didn't work, I lost it. I really think the only thing you can do if you want it to be a perennial, is exactly what Tom said and bring it indoors. Mine was a nice strong plant before winter and I am a little further south than you. The Russian tarragon romps away, but of course the flavour is not so good.     

I have to pass on the coriander question, mine never gets left long enough to seed.

I grow tarragon in the greenhouse which is where it overwinters.

BP

How much coriander did you grow, Jay?

Ermmmmm.........only a couple of square feet so probably no more than a dozen plants (not really counted them!)
Lots of seed heads for the number of plants though.

Have Gurgled green coriander seeds and they seem to be regarded as a bit of a delicacy - not looked at actual recipes yet but if they don't keep or can't be dried I might struggle to use them up.

Looks like the French tarragon will have to be lifted - I'll put it in the greenhouse rather than inside the house and see if that's enough to see it through until next year.

Thanks for replies - keep 'em coming. 

Green coriander 'seeds' are actually small berried, inside which are the brown seeds themselves. Usually these berry husks just winnow off as the seeds ripen and drop.

If you keep them hung somewhere warm and dry in a paper bag, they should ripen slightly more, and you can blow the husks away before using the seeds

I have never managed to overwinter proper French Tarragon and always dig it up and take it in about now. (Our home greenhouse is kept frost free)

My French tarragon survived the winter, but not the Cocker Spaniel puppy

When I buy coriander for cooking with I always buy it as the seed and grind it in a pestle and mortar as and when I need to.