Tarragon (Artemesia dracunculus)
GREAT WITH CHICKEN AND PORK
Tarragon has a sweet pine and liquorice flavour and is a classic ingredient in sauces. Use sparingly.
Did you know?
The name Tarragon is probably a corruption of the French word ‘estragon’ meaning ‘little dragon’ as the roots curl around like a dragon's tail. Tarragon was used to cure the bites of dogs and poisonous snakes. Tarragon is one of the classic French herbs and is a favourite flavouring for white wine vinegar.
The quality of Tarragon is determined by its good green colour, a strong anise flavour and volatile oil content. Methyl chavicol is the principal flavour - giving volatile oil.
- Make a quick sauce for chicken by stirring into crème fraîche and white wine or adding to savoury white sauce.
- Delicious with fish and vegetables.
- Stir into creamy chicken or turkey soup.
- Sprinkle over glazed carrots for a distinctive flavour.
- Sprinkle into omelettes or salads.