Tarragon leaves have a licorice-like aroma and is widely used in French and Mediterranean cuisines. Although it enhances the flavour of many foods, it can be very intense if used excessively, therefore the herb should be added in small amounts.
- Use in a variety of classic French sauces as bearnaise, hollandaise, tartar and bechamel.
- It pairs well with herbs such as basil, bay leaves, chives, dill and parsley.
- Use in chicken, rabbit or veal, shrimp or tuna salad, especially vinaigrettes, and in flavouring mustards and mayonnaise.
- Use for making herb butters, and added to many cream soups. It can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt.
- Use in white sauces and egg dishes.
- Use as flavouring base in marinate, to fish, lamb and poultry.
- Use as flavouring base in traditional Christmas breads called, potica.
- It matches well with fish, pork, beef, poultry, game, potatoes, tomatoes and carrots.
- It adds licorice flavour to chicken, duck and spatchcock.
- It is a wonderful seafood herb for sole, shrimp and other seafood, even lake fish.
- Use to flavour fêta cheese or goats cheese.
Health benefits: The Tarragon leaf is rich in phytonutrients as well antioxidants that are indispensable for optimum health. It helps to lower blood-sugar levels, prevents from heart attack, and stroke, and it may help cure insomnia. It is rich source of vitamins such as vitamin-C, vitamin-A as well as B-complex and excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, and zinc.
Other names or spelling: Estragon, French Tarragon, True Tarragon, Artemesia dracunculus, dragon wort, Artemisia dracunculus sativa, tarrogan, tarkhum, dragon
Country of origin : Mediterranean region