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A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. [13] Unlike the more pungent, robust herbs such as thyme and rosemary , which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups.
Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. [7] However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is ...
2. Tarragon. What it looks like: Tarragon is an elegant-looking herb with leaves that are long, slender and slightly glossy. How it tastes: The sweet and subtle anise flavor of this herb can be ...
Tarragon: Aromatic herb used to flavor vinegar, dressings, breads. Great with potatoes! Thyme, ground: Great for Greek & Italian cooking, use ground for sauces & soups.
During the 1580s, tubers of tuberous-rooted chervil were found at the local market in Wien. In 1846, the tubers arrived in France. [11] 16 years later, the tubers became even more prominent due to Phytophthora infestans, late blight of potatoes, and had been increasingly cultivated as a substitute for potatoes. At the end of the 20th century ...
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