One of those herbs that is over used and underestimated is tarragon. It can be employed in a variety f different dishes. You can use it to season chicken or Cornish hen or add zing to mayo. There's so many fun recipes with it.
I was glad to get the plant (which I highlighted in Saturday's post). Tarragon has a wonderful flavor both dried and fresh.Use it fresh if you have the plant.
What is it exactly? It's formal name is estragon and grows wild throughout Euope and North America. What home gardeners grow is really French tarragon. There is also Russian tarragon which is a hardier and more robust plant. Freshly picked leaves have a licorice - anise type of flavor.I've used them in mayo. They worked and the condiment was good slathered on plant based chicken patties. However in the future I plan on using my Mom's herb grinder to make tarragon flakes.
I like tarragon in mayo but you can also try it in a creamy sauce,made with whole cream, lemon, shallots and butter. Chicken breasts are cooked in this and you could serve them over herbed rice or pasta. Salmon also benefits from the herb.Think of combining the fresh leaves with a mix of Dijon mustard, mayo and lemon juice along with a pinch of sugar. Spoon over grilled salmon for a delicious dinner. Keep in mind that the herb is perfect in both viniagrettes and creamy salad dressings.I'ts usually mixed with Dijon mustard and extra virgin olive oil. You could add shallots for color.This would also be good over grilled veggies like eggplant and tomatoes for a different spin on a summer salad.
Plant tarragon to boost your summer cooking and grilling.Its' flavor lends an earthy sweetnss to any dish and elevates it. This silvery leafed plant is the perfect addition to any dish.
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