Tarragon leaves - Buy Artemisia dracunculus
- Tarragon leaves taste dried
- delicately spicy, bittersweet & anise-like
- typical culinary herb of French cuisine
- Herbal sauces, herb butter, herb vinegar
- Fricassee, minced meat, broth
- Pasta, potatoes, egg dishes
What is tarragon?
Tarragon belongs to the daisy family (Asteraceae) and is related to wormwood. They harvest the leaves several times a year. The young shoots and the leaves are traditionally used for seasoning. Because of their delicate aroma, the leaves are an aromatic spice. It is also called an imperial salad, dragon mugwort, and egg weed.
How does dried tarragon leaves taste?
Tarragon leaves have a strong aromatic scent. Also, its taste is reminiscent of anise, with a subtle pungency and a bittersweet aroma. Because of its intensity, you should season it carefully. A little too much of these beautiful leaves makes a dish very bitter.
Culinary use of tarragon
Tarragon is a popular herb in French cuisine. It is used here to flavor vinegar and mustard. The mustard mill Fallot, which is well worth seeing, also produces delicate mustard flavored with this excellent herb. This mustard has the delicate aroma of the tarragon and refines not only poultry but also salad dressings.
In German cuisine, we season eggplant, potato side dishes, and fish. It also refines green sauces that are suitable for fish or egg dishes. You can also use it to make delicate herb butter and thus improve grilled fish or baguette.
The so-called imperial herb can also be used to produce delicious herbal oils and kinds of vinegar. Such a flavored vinegar then goes perfectly with summer salads or cucumbers.
The dragon mugwort is also suitable for seasoning poultry, rice, or cooked fish and for making sauces and marinades (e.g., Béarnaise sauce). In addition to parsley, chives, and chervil, Artemisia dracunculus is part of the classic French herb mix Fines herb.
What other herbs does tarragon harmonize?
Tarragon goes 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 dishes a bitter aftertaste.
Like all spices and herbs, put it in a clean screw-top glass jar (please sterilize in boiling water for 5 minutes beforehand) and keep it cool and protected from the sun.