Tarragon belongs to the asteraceae family and is related to wormwood. Traditionally, the young shoots or the leaves are used for seasoning, which can be harvested several times a year. Due to their delicate aroma, the leaves are a delicate spice.
Culinary use of Artemisia dracunculus
Tarragon is a popular herb in the French cuisine. Here it is used for flavoring vinegar and mustard. The mustard mill Fallot also produces a delicate tarragon mustard, it is green and has the delicate flavor of tarragon and refines poultry.
In the German kitchen we season potato salads and fish with tarragon. It goes well mixed with other herbs in a herb sauce for fish. You can also use it to make a delicate herb butter and refine grilled fish or baguette.
With tarragon you can make very tasty herbal oils and vinegar. The vinegar goes perfectly with summer salads or cucumbers.
Furthermore, tarragon is also suitable for seasoning poultry, rice or cooked fish, as well as sauces and marinades (eg Béarnaise sauce). Tarragon belongs to parsley, chives and chervil to the classic French herbal mixture Fines herbes.
To which other herbs does tarragon go?
Tarragon blends very well with the following herbs: parsley, chervil, sage, rosemary, thyme, savory, oregano, marjoram, garlic, pepper, chives, basil.
Please dose carefully, it is an intense herb. Too much of it gives your food a bitter aftertaste. storage
Like all spices and herbs, put it in a clean screw-capped glass (previously sterilized in boiling water for 5 min.) And keep it cool and dry, protected from the sun.