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Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled ...
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 ...
A. dracunculus (tarragon) is widely used as a culinary herb, particularly important in French cuisine. Artemisia vulgaris (mugwort) was used to repel midges (mug > midge), fleas and moths, intestinal worms, and in brewing (mugwort beer, mugwort wine) as a remedy against hangovers and nightmares.
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 doesn’t shout like rosemary, thyme, or basil. Instead, it adds flavor, freshness, and complexity to any dish without overpowering. In other words, it’s a great party guest.
Calories: Aim for dressings with no more than 150 calories. Fat: Look for dressing brands with less than 2 grams of saturated fat if possible. Sugar: No more than 4 grams (1 teaspoon) of added ...
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