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Tarragon

 
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ESTRAGON - tarragon wormwood, a spicy-aromatic perennial herb up to 1.5 m in height with whole linear-lanceolate, sometimes three-lobed, leaves and small yellowish flowers in spherical baskets, collected in terminal brushes. Homeland - Mongolia and South Siberia. Cultivated in Western Siberia and North America; in Transcaucasia, Central Asia, Ukraine. Tarragon greens (tarragon) - young shoots with leaves - has a delicate aroma and pungent taste, contains 70 mg% vitamin C, carotene, flavonoids, phytoncides, minerals, 0.4% essential oil (smells of anise), gives the dishes a pleasant spicy taste. It is used fresh (25-30 g per dish) and dried (2-3 g) as a seasoning for fish, meat and vegetable soups, stewed and stuffed fish and meat, sauces, as well as for flavoring vinegar (a piece of vinegar per bottle fresh stem), for the preparation of tarragon mustard, as well as a spice for canning and pickling cucumbers, tomatoes, mushrooms, pickling cabbage, in the preparation of various marinades, drinks.

Fresh tarragon is also served separately as a green salad or green onions. Tarragon greens are harvested repeatedly (spring regrowth begins in late March and early April) per season, cutting off the tops of young shoots 10-12 cm long. With good care in one place, tarragon can grow for 5-7 years. It is difficult to dry, in which it often deteriorates (prey). Tarragon leaves must be cut finely and dried separately from the stems. Store dried herbs in paper bags.

TarragonZucchini lasagna with lentils and tarragon
(Gala)
TarragonPike perch in a spicy sauce with tarragon and basil
(Twist)
TarragonChicken Breasts with Tarragon
(Merri)
TarragonAsparagus and tarragon pie
(Gala)
TarragonCucumber jam with tarragon and lime
(Gala)
 

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