Tarragon is a perennial herb and a member of the aster family, Asteraceae. Native to western Asia and Siberia, tarragon is now cultivated in southern Europe and in North America. Two closely related plants are known as tarragon. Artemisia dracunculus is known as French tarragon and its close cousin, A. dracunculoides, is called Russian tarragon or false tarragon. Russian tarragon has coarser leaves and a less delicate flavor, so it's not considered the true tarragon. The term tarragon may be used for either plant and the herb consisting of their leaves.
The tarragons are hardy herbal plants that rarely set seeds, so propagation is usually via stem cuttings or root division. In order to keep growing the roots must experience a winter period. The root or crown should be taken up, divided and re-planted every three to four years. Leaves can be harvested throughout the growing season and the leafy tops cut back to provide fresh herb for the kitchen.
Herb
The twisted leaves of tarragon are narrow, measuring about two inches long. They are used to add flavor and scent to savory foods. The delicate, anise-scented flavor of tarragon enhances mild flavored dishes like chicken and fish. Tarragon is added to herb vinegars, dressings, sauces, fish and seafood, tartar sauce, egg dishes, pasta, poultry, pickles, tomatoes and salads. Chicken salad, potato salad, mayonnaise-based spreads for sandwiches, or sour cream dips for vegetables are delicious ways to appreciate the fresh taste of tarragon. Tarragon is an ingredient in the French herb mixture, fines herbes.
Some flavor is lost on drying, so this herb is best used fresh. However, dried chopped tarragon can be found on grocery spice shelves. Freezing tarragon is a better option than drying it as the aroma and flavor will be stronger. Place a few sprigs of tarragon in a plastic zip bag in the freezer. Use scissors to snip off the amount of tarragon needed for a recipe and replace the frozen tarragon back in the freezer. Harvest the tops of tarragon branches from the herbal garden before flowering begins for the best aroma.
Tarragon is cultivated as a flavoring agent. The herb itself is used in cooking to add its anise-like flavor to savory dishes. On a commercial-scale tarragon is distilled to obtain the essential oil, 0.3 to 1%. The main ingredient in the essential oil is methyl chavicol or estragole. Sometimes called estragon oil, oil of tarragon is used commercially as a flavoring and scenting agent. Components of the essential oil of tarragon may lend it digestive, diuretic and laxative properties.
Tarragon - The Anise-Scented Herb for Chicken and Fish
Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen, like the trusty bosch stand mixer. Learn more about flavorful spices and culinary herbs by visiting kamenstein spice rack, where Naomi serves up a number of articles on the topic.
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