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Sunday 12 June 2011

Forgotten Herbs II - Tarragon


Artemisia Dracunculus, Tarragon, a non-flowering herb, famous as one of the French fines herbes blend, along with Chervil, Parsley and Thyme, is very popular in Europe. It has a wonderful fragrance, and is a very easy disease free grower. Tarragon has a sort of liquorice flavour, that is particularly good with fish, but can also be added in small amounts to fresh salads. It is the secret ingredient in Remoulade, Tartar, Bernaise Sauces and French Dressing. Add Tarragon during that last 15 minutes of cooking time, as it can turn bitter when cooked too long.

Tarragon is a very fine leaf that doesn't lend itself to drying. To preserve Tarragon through the winter,
place sprigs in a small plastic snack bag, press out the air and freeze, (make sure you label), and you will have that lovely deep green fragrant herb throughout the cold season.

Tarragon isn't an especially medicinal herb, it is a pleasant after dinner digestive tea with a little honey and lemon. However, it does make a fantastic vinegar to splash on steamed veggies, or add a bit of zip to gravies and soups.

To make Vinegar:

Fill a 1 quart or litre size mason jar with crushed tarragon, immediately cover it with hot, not boiled, apple cider vinegar, cover with plastic wrap held in place with an elastic and store out of direct sun for a week or so, stirring or shaking daily - strain out and bottle. This will not have to be refrigerated and will last up to a year.


1 comment:

Omemee Pigeon eFlyer (editor) said...

This is fascinating! I've often wondered how to make different vinegars. Thanks for sharing this!