Tarragon - 5 Ways (Plus 1) To Use This Truly Fine Herb

Tarragon is one of my favorite herb additions to my meals. I like the sweetness that this herb imparts in food. Tarragon is also known as Dragon's Wort, which is a name strange enough to make me think of witches brews and the like.

There are two types of tarragon - French and Russian. The French has the stronger flavor of the two, which is predominately anise. Tarragon is characteristic of French cooking also. The Russian version can be grown from seed, but has a weaker flavor. Tarragon is one of the prime ingredients in Fine Herbes, which I think is quite appropriate.

Here are five ideas to add a little tarragon to your life.

Sauces: Bernaise sauce is a classic example. Tarragon is the star here for sure. I also add a bit to other cream style sauces that I make for fish and chicken dishes in particular. Just a little goes a long way to imparting some special flavor.

Vinegar: Add sprigs to Tarragon to a quality vinegar to make your own infused product. Please remember to store properly so the vinegar doesn't not become contaminated - a cool place and not for longer than a few weeks.

Butter: I make a bread loaf that is a family favorite. It is really simple. Take a loaf of Italian, French (whichever your prefer) and cut slices not quite through the bottom of the loaf. Spread a little butter/margarine on each slice. Spread the top of the loaf with butter/margarine. Sprinkle with garlic powder, tarragon, parsley flakes (fresh doesn't work well with this recipe), grated Parmesan cheese, and a bit of paprika. Wrap in foil and bake at 325 degrees for 20 minutes or until heated. Uncover the top of the loaf and bake another 5 minutes.

Mustard: I make a sauce to serve with cocktail sausages that includes Dijon mustard, parsley, and tarragon. I add to taste so the tarragon isn't the prime taste, but comes through subtly.

Mushrooms: One of my favorite ways to prepare mushrooms is to saute them in melted butter, with some added Sherry, fresh garlic, and tarragon. The flavor is so special and spooned over a grilled sirloin is a perfect finish.

And an extra bonus: Saute garlic and green onions in olive oil with tarragon, parsley, ground black pepper and a touch of lemon peel. Brush it over the outside of your chicken before you roast it. Divine flavor and aroma will be yours.



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