Tarragon is a popular and versatile herb, it has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It's a key herb in French cuisine (it's an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese and poultry.
Go for fresh-looking leaves, with no dis-colouration or wilting. French tarragon is considered to be the best - its flavour is more subtle than the coarser Russian tarragon. Dried tarragon is also available. Or, for a ready supply, keep a pot on your windowsill, or grow in your garden or window box.
Prepare it:
Wash, then use whole sprigs or strip the leaves from the stalks and use whole or chopped.
Store it:
Fresh cut tarragon should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for around 4-5 days. Dried tarragon should be kept in an airtight container in a cool, dark place - it should last for 4-6 months.
Cook it:
Use to make sauces for fish and poultry. Add to salad dressings; use to flavour butter or white wine vinegar.
Here are some recipes featuring Tarragon you may like to try
Chicken Thighs with Mushrooms, Shallots and Tarragon : Low Carb
more details here
more details here
Lamb Chops with a Carrot and Tarragon Mash
more details here
Chicken, Avocado, Bacon and Tarragon Salad : LCHF
more details here
All the best Jan
Thanks for the reminder. It is a herb I too often forget.
ReplyDeleteI don't remember the taste of this but must have tried it!
ReplyDeleteI don't usually use tarragon, but I love the flavors you described it to have. Maybe I will get a plant when the herbs come out for sale and give it a try. Thanks!
ReplyDelete...I've heard of it, but don't use it.
ReplyDeleteI've not used fresh tarragon but do use it in dry form.
ReplyDeleteTarragon is very good and all the recipes sound fantastic!
ReplyDeleteDelicious ideas!
ReplyDeleteGracias por las recetas no suelo poner mucho estragón pero lo voy intentar. Te mando un beso
ReplyDeleteDelicious ways to use it.
ReplyDeleteI don't recall hearing of this herb before.
ReplyDeleteI can't recall ever using fresh tarrogon. I think I am missing a trick here.
ReplyDeleteMore wonderful and tempting food! Valerie
ReplyDeleteI tried growing tarragon, but it didn't overwinter. I love it fresh so I plan to buy another plant this spring. Several of the recipes sound great.
ReplyDeleteHello,
ReplyDeleteThey all look like delicious dishes using the Tarragon. I would love trying the salad, yum!
Have a great day and a happy weekend!
I don't think I use it much! Great post.
ReplyDeleteI don't think I've ever used tarragon. The flavor notes you described are two that I like.
ReplyDeleteGoing to try all of these Jan, not the lamb though, I've never eaten lamb or pork, get told constantly that I'm missing out there 😀
ReplyDeleteI've heard of it but never had it.
ReplyDeleteI like tarragon and your dishes look just so good. Thanks for this,
ReplyDeleteOh dear Jan, I am so in love with taragon tea! And Whenever I see live herbs from a restaurant's patio, whenever I see taragon I get a couple of leaves and crush it on my finger tips, smells like Sarsi Soda!
ReplyDeleteYum! The recipes look very interesting. Thanks for sharing. This is one herb that I seldom think about.🌷🌸🌷
ReplyDeleteI haven't seen that herb since my mom had some in her c abinet in the 60's I believe. It's actually a beautiful word..."Tarragon"..
ReplyDeleteBoa tarde acho que estragão é uma erva que nunca provei em nenhum prato, obrigado pela dica maravilhosa.
ReplyDeleteYum
ReplyDeleteI love tarragon but I don't cook with it nearly so often as I should so thanks for sharing these. Have a wonderful weekend!
ReplyDeleteBuenas recetas. Besos.
ReplyDeleteI think I've only used tarragon with our turkey stuffing during Thanksgiving. Sounds like it can be quite versatile. What fun!
ReplyDeletewhat a wonderful use of tarragon in such delicious looking dishes:)
ReplyDeletethank you for sharing ,they all are so appealing
Tarragon is one of my favorite herbs. I can't grow it here (too hot/humid) but Texas Mint Marigold has the same flavor and grows like a champ!
ReplyDeleteI do like using Tarragon and these meals look fabulous.
ReplyDeleteVery interesting post! Thank you! I have never used tarragon! Thanks for the recipes! Big Hugs!
ReplyDelete