If you love fresh herbs, Spring is the perfect time to try Tarragon – April Featured Ingredient. Known best as a Spring herb, however, the herb can be found year around both fresh and dried available online or in your local grocery store spice aisle. The French use this tarragon most often like Italy uses basil. Tarragon is also known as the seasoning in classic bearnaise sauce. One thing you need to know about is the sweet anise and slight vanilla flavor of tarragon and its pungency. A little of this herb goes a long way especially dried. One of my favorite ways is mixed with Dijon mustard and cream. It should be added during the last few minutes when making sauces.
Tarragon – April Featured Ingredient
When buying tarragon, be sure the leaves are not wilted, and no brown spots. You’ll notice its strong aroma but don’t let that scare you. I say start with a little if using without a recipe. You can use fresh herbs to infuse vinegars and it’s beautiful when used in white wine vinegar. Use the infused vinegar to shake up delicious salad dressing or marinades. Tarragon compliments the flavors of fish and seafood when baked. Give it a try because the flavors are so unexpected and wonderful. Roast chicken is another fabulous way to use this fragrant herb.
Tarragon – April Featured Ingredient
Whether you purchase fresh tarragon or grow your own, it’s important to store all fresh herbs properly to keep them as long as possible. Do not chop the herb before use because like basil it will turn dark or black once chopped and should be used at the end of cooking. i learned real quick and I’m informing you to start with a teaspoon at first and add more if needed. Tarragon works best when mixed with butter, cream, or oil to preserve color and flavor.
Tarragon – April Featured Ingredient
Back to how to store tarragon which is to wrap in a damp paper towel in the warmest part of the refrigerator in a perforated bag. Cold is a detriment to this fresh herb. Also, store as you would parsley stem end submerged in water. The tarragon should last about 4 to 5 days as dried will last 4 to 6 months in an airtight container. Read more about tarragon from Food52 which is one of my favorite websites. Give this herb a try this Spring as it is truly unique. Even if anise is not your cup of tea, I think you’ll be pleasantly surprised. Until next month…
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