Tarragon
Native to Central Asia, tarragon is another herb that was
introduced in Europe during the Crusades. Tarragon is particularly
popular in French cuisine as part of the traditional ?herb
bouquet?. It has a unique and powerful aroma of fennel,
pepper and licorice.
Culinary tips and advice
- Tarragon is used to flavour eggs, fish, seafood, turkey, salads, sauces, stuffing, mustards, vinegars and pickles.
- It is particularly good with chicken and irreplaceable in the making of béarnaise sauce.
- Because it is highly aromatic, tarragon is used to enhance blander foods but using too much will mask the taste of other ingredients.
For delicious
recipes featuring tarragon, click on metro.ca.
Storage Life
Dry tarragon will keep a long time in an air-tight opaque
container, in a cool, dry place. Fresh tarragon can be preserved in
vinegar.