There are two varieties of Tarragon available on the market. French tarragon and Russian tarragon. The first one is usually found in the spice rack at your local grocery store. The second one is the one that will most likely be sold to you at your favorite plant store. If you are growing it from seeds, it is the Russian variety. French tarragon must be propagated from cuttings or root divisions. If you are going to plant your own herb, always try to get the French version. It has a more pronounced spicy, sweet, slightly peppery flavor
Tarragon is an aromatic herb with an aroma reminiscent of freshly cut hay, licorice and mint. It is most appreciated in French cooking. When we think of Bearnaise sauce which is a kicked up, more flavorful version on Hollandaise Sauce, that is the herb that makes the difference.
Tarragon can offer temporary relief from oral pain such as a toothache, just chew on a few fresh leaves when needed. It is reported that a tea made with a few leaves may help prevent heart disease. Of course that is only going to be enjoyable if you like the taste of licorice. It is also reported to be a good fighter of free radicals helping to prevent their damage.
This herb lends itself very well with fish, but be forewarned, a little goes a long way, if you are lucky enough to be working with the French Tarragon. This is a herb that you want to add later in the cooking process, not because it looses its flavor but because heat intensifies its flavor.
While it is not a popular herb in America, I believe that is because people have forgotten how to use it. A nice way to become familiar with this herb is to make Tarragon Vinegar or an oil infused with it. It really is a wonderful herb that deserves a little more respect.
It you enjoyed this article, please share it with your friends by clicking on the buttons below the article. Follow this blog by clicking on NetworkedBlogs in the lower right corner of this page, Thanks.
Eat Healthy, Laugh Often and Enjoy Life~