Tarragon
The God’s were in fine form when they bestowed the “King of Herbs” to us mere mortals. Tarragon, known in France as THE King, has the ability to elevate any dish to stratospheric levels; from a subtle flavouring in a sauce or salad dressing, to a bold explosion in salads, chicken, fish and eggs.
“Tarragon is one of those herbs people tend to either love or hate, depending on whether they prefer the taste of licorice. But this herb has a complex flavour that brings more than just anise to the palate. It is a combination of bitter and sweet, with touches of vanilla, mint, pepper, and eucalyptus, distinguishing it from other licorice-tasting foods like fennel. That being said, the French variety is mild, marrying these contrasting flavours together to create an elegant and delicate herb.
Fresh and dried tarragon are used differently in recipes. When cooking with fresh, the leaves need to be rinsed and patted dry before use. They are then removed from the stem, which can be done simply by running your fingers along the stem from the top down. The leaves can be used whole or chopped but be careful as they bruise easily. Fresh tarragon should be used raw or added toward the end of cooking; if left to cook a long time, the flavour will turn bitter. Dried tarragon is added early on in recipes but will not create the same effect as fresh due to its diminished flavour”.
“Tarragon has many impressive health benefits, including the potential to reduce blood sugar, inflammation and pain, while improving sleep, appetite and heart health”.
Tarragon is a perennial plant in our herb garden, and thrives in partial shade. We keep it watered, pest free and it rewards us with an abundance of fresh, healthy leaves, pretty much year round. It does tend to diminish a bit in the winter months, though I can usually find some green shoots to snip off and add to a recipe, even when it’s freezing outside.
If Tarragon is a new addition to your cooking, start by introducing small subtle amounts until you are comfortable with the amount you actually enjoy. In large doses, Tarragon can become bitter and overwhelm the dish and your palate. As with most herbs, it’s far better to add a little at a time, until you are 100% happy, rather than over season and potentially ruin your meal.
Fresh vs Dried? Fresh every time, though I always keep a jar of dried Tarragon in the cupboard, for when I can’t access the plant or can’t be bothered!
