Tarragon: Selection, Storage, and Cooking Uses
Tarragon is a very popular savory herb that combines the intense aroma of wormwood, sweet anise, and mild vanilla. It consists of a stem from which long, flat leaves grow. Tarragon is a staple seasoning. French cuisine, where it's most often used to make sauces. It pairs very well with eggs, cheese, and poultry.
How to choose the best one?
When purchasing tarragon, look for healthy plants with nice green leaves. Avoid any that are discolored or wilted. French tarragon is considered the best. Dried tarragon can also be used in dishes. This herb is great because it's easy to grow in your garden or at home. Place a container of soil on your windowsill, plant the seeds, and wait for the greenery to appear.
Culinary uses
Tarragon leaves should be washed before eating. You can use both the leaves and stems. The plant can be chopped or simply used as a garnish.
Use tarragon to make sauces for fish and meat, and to flavor butter and white wine vinegar.
Fennel can be used instead of tarragon in cooking.
Storage
Fresh tarragon should be wrapped in perforated, damp baking paper or placed in a perforated plastic bag and refrigerated. This will keep the plant fresh for 4-5 days. Dried tarragon can be stored in an airtight container in a cool, dark place for 4-6 months.
All recipes with tarragon
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