Fresh Easy Meals : Recipes For Every Day Meals
  • Home
  • Recipes
    • Breakfast >
      • Pancakes, Crepes, French Toast and Waffles
      • Egg Dishes
      • Muffins, Coffee Cakes, Scones and More
      • Yogurt & Smoothies
    • Snacks
    • School/Work Lunches
    • Appetizers >
      • Dips and Spreads
    • Soups
    • Salads
    • Sandwiches
    • Main Courses >
      • Beef
      • Chicken >
        • Boneless Skinless Chicken
        • Grilled Chicken
        • Oven Baked Chicken
        • Slow Cooker Chicken
        • Stovetop Chicken Dinners
        • Whole Chicken
      • Fish
      • Meatless Entrees
      • Pasta, Pizza, Chili & Stew
      • Pork
      • Seafood
      • Turkey Breast
      • Kid Friendly Entrees
    • Side Dishes >
      • Couscous
      • Pasta Sides
      • Potatoes
      • Rice >
        • Wild Rice, Spinach and Mushrooms
      • Vegetables
      • Quinoa
    • Desserts
    • Condiments, Dressings and Sauces >
      • Salad Dressing
      • Sauces
      • Dips and Spreads
  • Becky's Tips
  • Culinary Herbs
  • Pantry

Tarragon

10/7/2011

 
Picture
Tarragon
Tarragon is a perennial herb with woody stems. It has shiny dark green narrow leaves and greenish white flowers that grow in clusters. French tarragon has the botanical name Artemisia dracunculus and is very aromatic. Tarragon grows up to 2 feet in height and spreads very slowly.

Growing Tarragon
If you plan to grow tarragon make sure the ones you purchase are labeled French Tarragon or Culinary Tarragon, other types of tarragon do not have much flavor. Plant transplants in spring after all danger of frost has passed. Tarragon needs 1 inch of water per week and prefers a rich well drained soil. Plant tarragon in full sun to partial shade. For best growth and flavor divide tarragon every three years. Tarragon may die to the ground in colder winter climates but it will grow back in spring.Tarragon makes a wonderful container plant. Harvest leaves as needed. Tarragon can be cut 2 times during its growing season. Once during the first 6-8 weeks of transplanting and again 1 month before frosts begin.

History of Tarragon
The name tarragon is derived from the Latin dracunculus meaning "a little dragon". In the thirteenth century people were encouraged to eat tarragon when taking medication to help improve the flavor of the medicine. Tarragon was thought to cure bites from venomous animals.

Cooking With Tarragon
Tarragon leaves have a bittersweet peppery taste. Tarragon should be used sparingly due to its strong flavor. Here are some great tasting recipes using tarragon.

•                http://www.fresheasymeals.com/tarragon-spatchcocked-chicken.html

•                http://www.fresheasymeals.com/crab-stuffed-chicken.html

•                http://www.fresheasymeals.com/tarragon-leeks-sauce.html

 

Medicinal Uses For Tarragon

•                Infusing tarragon leaves in hot water makes a tea that works as an appetite stimulant. 

•                Tarragon is rich in vitamin A, vitamin C, iodine and mineral salts.

    Picture
    Becky

    Culinary Herbs

    Hello, my name is Becky, I would like to welcome you to My Culinary Herb blog! You will find interesting facts about the most commonly used herbs. You will also find tips on how to use fresh herbs in cooking, skin care and hair care. You can also read more about me.

    Posts

    All
    Basil
    Chamomile
    Chives
    Coriander And Cilantro
    Dill
    Drying Herbs
    Fennel
    Garlic
    Growing Herbs
    Herbs
    Marjoram
    Mint
    Oregano
    Parsley
    Rosemary
    Sage
    Tarragon
    Thyme

    RSS Feed

Powered by Create your own unique website with customizable templates.