Tarragon (Artemesia dracunculus)

Tarragon

Description

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.

Quality

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.

Usage

  • 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.