A Few Words About French Tarragon©
By Arlene Wright-Correll
Often we get questions about Tarragon and whether it is French or Russian and what to do with it or how to use it. So here are our answers.
We grow great French Tarragon at Home Farm Herbery where it's often added to white wine vinegar, lending sweet, delicate licorice-like perfume and flavor. It pairs well with fish, omelets, and chicken cooked with mustard, and it's a crucial component of béarnaise sauce.
Though this herb is native to Siberia and western Asia, tarragon is primarily used in France.
French tarragon isn't always easy to find, but when you get it, you'll love the bittersweet, peppery taste it imparts.
Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish. A little goes a long way!
Tarragon is a bittersweet herb with a hint of licorice flavor, but too much can overwhelm your recipe.
1 Tablespoon fresh tarragon = 1 teaspoon dried.
Dried tarragon should be kept in a sealed container in a cool, dark place and used within 1 year.
Heat greatly intensifies the flavor of tarragon, both fresh and dried.
Tarragon is also a good herb to use in infused oils.
Tarragon is a prime ingredient in Béarnaise Sauce and the French favorite herb mixture, fines herbes.
May the Creative Force be with you,
Home Farm Herbery