Tarragon
Cultural or Geographic History
Tarragon is a small, shrubby herb in the sunflower family. Tarragon, unlike many other herbs, was not used by ancient peoples. It did not come into common use until the 16th century in England. It was brought to the United States in the early 19th century. Tarragon is native to southern Russia and western Asia.
Flavor Profile
Slightly bittersweet flavor and an aroma similar to anise
Recommendations for Use
- Adds flavor to egg and cheese dishes, light soups and fresh fruits.
- Use as a flavoring for vinegar or in pickles, relishes, prepared mustards, and sauces.
- Tarragon goes well with fish, meat, soups and stews, and is often used in tomato dishes.
- Add tarragon vinegar to tartar sauces served with poached salmon, or to make mayonnaise.
- Good with green beans, asparagus, peas or carrots.
Note: Flavor is lost when tarragon is dried.
Recommendations for Combinations
- Used in Herbes de Provence: a classic combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint and bay leaves often used for seasoning meat.
- Baste chicken, fish or seafood with combination of tarragon, chives and lemon.
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