About Tarragon

by Laurie

Related Herbs: Russian tarragon resembles French tarragon but with much inferior flavor. It is grown from seed and gets to be 5 feet tall. Russian tarragon can form seed.

Medicinal

High in vitamins A and C, the leaves from this herb are believed to help stimulate the appetite and a tea made from tarragon has often been used as a tonic.

The root of Tarragon was formerly used to cure toothache.

Cooking

The bittersweet leaves with a slight hint of licorice flavor work well in many recipes, particularly salads and salad dressings, vegetables, poultry, eggs, sauces, and seafood.

An essential part of French cooking, Tarragon is part of the fines herbes mix (along with chives, parsley, and chervil).

The leaves of this herb are used in classic French sauces, egg dishes, flavored butters and creamed cheeses, soups and in poultry dishes.

A popular use is in Tarragon Vinegar, made by adding a sprig of Tarragon to a sterile bottle and covering with boiling white wine vinegar.

When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly.

Tarragon vinegar is easy to make. Put fresh tarragon sprigs into a sterilized bottle of distilled white vinegar. Taste after a few days.

Continue steeping until it suits your taste. Once desired strength is achieved, remove the sprigs.

Tarragon is a prime ingredient in Bérnaise Sauce and the French favorite herb mixture, Fines Herbes.