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Also call:
French Tarragon
 | DESCRIPTION
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Tarragon have an untidy tangle of lanky
stems and are low, with leaves that are straight, smooth and narrow.
The above picture is the winter Tarragon which has bright yellow flowers and
has a typical Tarragon flavour.
| HISTORY AND ORIGIN
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'Little dragon' or estragon was the
French name for this herb as it was refer to its coiled serpentlike root
system or is thought that its reputation for curing reptile bites.
Since this Tarragon herbs has its unique tart flavour and spicy aroma, it
then became one of the highly required gourmet's herb.
| BUYING AND STORAGE
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During winter, French Tarragon can not
be bought as it is not available. But you still get the dried Tarragon
and it comes in a good green colour which needs to keep in a jar and away
from light.
| PREPARATION AND USE
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Can be use in making a classic fine
herbs blend by mixing the same amount of the other herbs such as like
chervil, chives and parsley. It is one of the main herb in bearnaise
and tartare sauce. Can put into the following dishes like chicken,
veal, turkey, egg dishes and seafood. The sprig of the Tarragon can be
added tomato juice, but chopped Tarragon can be added to salad dressing.
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