Tarragon – Artemisia Dracunculus

French Tarragon is a perennial hardy to our climate. It is one of the first perennials to peak out of the ground in he Spring but needs to be cut back periodically during the growing season to keep it tidy and full of new growth. If it gets too leggy during the season, the tops will bend over, touch the ground and turn brown, which makes them unusable. It needs dividing every 3 years or so, or it will choke itself out. French tarragon does not make seeds, so it can only be propagated by cuttings or root division which means your French Tarragon is an exact clone of the very first Tarragon plant God put on the face of the earth! Very cool. and needs well-drained loam. If you see Tarragon seeds, they are for Russian Tarragon, which does not have the wonderful licorice-like flavor of French Tarragon. It grows best in full sun (minimum of 6 hours) and needs well-drained loam. French Tarragon is an antioxidant as well as an antifungal.

For culinary uses it is an ingredient in Fines Herbes, can be used in salads, as garnishes, used in sauces such as remoulade, tartar, béarnaise, also used in French dressing. It enhances shellfish, fish, beef, pork, game, lamb, poultry, pâtés, leeks, potatoes, tomatoes, carrots, onions, artichokes, asparagus, mushrooms, cauliflower, broccoli, beets, and peas.

I use it in flavored vinegars, herbed mayonnaise, herb butters, chicken tetrazzini, any chicken dish, on grilled salmon, coleslaw and as an ingredient in my HERB LEMON BUTTER FOR CHICKEN OR FISH.

CARROTS AND ZUCCHINI WITH HERB SAUCE

1 pound carrots
2 zucchini, sliced
1 Tablespoon Dijon mustard
1 teaspoon tarragon vinegar
3 Tablespoons finely chopped parsley
1 teaspoon fresh tarragon or 1/2 tsp. dried
3 Tablespoons extra-virgin olive oil
1/2 teaspoon lemon juice

Combine the carrots and zucchini and steam until crisp tender, about 8 minutes. Mix mustard, vinegar, parsley and tarragon in a bowl. Slowly add olive oil, whisking it in to mix. Add the lemon juice and whisk thoroughly. Toss with carrots and zucchini.

TARRAGON BUTTERMILK DRESSING

2/3 cup buttermilk
1 teaspoon grated onion
1 teaspoon finely minced garlic
freshly ground black pepper to taste
1 Tablespoon freshly chopped tarragon
salt to taste

In a blender, blend all ingredients until smooth. Transfer to a jar with a tight-fitting lid and refrigerate until ready to use. Whisk before using.

TURKEY SALAD Enough to fill 15 – 18 puffs.

1 cup cooked turkey, cut in small cubes
1 cup celery, cut fine
1/4 cup mayonnaise
3 Tablespoon slivered almonds
2 teaspoon dill or 1 teaspoon each dill and tarragon
3/4 teaspoon lemon juice
2 teaspoon green onions, chopped fine
1/3 cup pineapple chunks

Mix all the ingredients together and chill. Fill warm puffs (next recipe) and serve immediately.

CUCUMBER AND NASTURTIUM SALAD

2 Cucumbers
36 small Nasturtium leaves
1 teaspoon Dijon mustard
2 Tablespoon vinegar
6 Tablespoon olive oil
salt
Freshly ground pepper
2 Tablespoons tarragon – finely chopped
6 Nasturtium Flowers

Peel and thinly slice cucumbers. Wash leaves and remove stems, pat dry. Combine mustard and vinegar in a bowl and stir until well blended. Add olive oil, salt and pepper to taste. Blend well. Stir in tarragon. When ready to serve, combine cucumbers and leaves in a bowl; add vinaigrette dressing and toss well. Garnish with flowers and leaves. Salad burnet can also be used as a garnish with its cucumber flavor.

TOMATO AND TARRAGON SOUP ( SERVES 4)

4 Tablespoons butter
1 small onion, chopped
1/2 clove garlic, finely chopped
1/2 rib celery, chopped
1 1/2 lb ripe tomatoes, peeled and chopped
2/3 cup dry white wine
1 bay leaf
4 allspice berries
a strip of orange peel
1 teaspoon sugar
salt to taste
1 Tablespoon fresh tarragon leaves, chopped

GARNISH
2/3 cup dairy sour cream or creme fraiche
a few extra tarragon leaves

Melt half the butter in a saucepan. Stir in the onion, garlic, and celery. Cook gently for 3 minutes. Add the tomatoes, wine, bay leaf, allspice, orange peel, sugar, a little salt, and half the tarragon. Bring to a boil, cover and cook for 25 – 30 minutes. Press the contents of the pan through a fine sieve and check the seasoning. Add the remaining tarragon, bring back almost to a boil, and add the remaining butter. Serve, garnish with sour cream or tarragon.

CARROTS AND ZUCCHINI WITH HERB SAUCE

1 pound carrots
2 zucchini, sliced
1 Tablespoon Dijon mustard
1 teaspoon tarragon vinegar
3 Tablespoons finely chopped parsley
1 teaspoon fresh tarragon or 1/2 tsp. dried
3 Tablespoons extra-virgin olive oil
1/2 teaspoon lemon juice

Combine the carrots and zucchini and steam until crisp tender, about 8 minutes. Mix mustard, vinegar, parsley and tarragon in a bowl. Slowly add olive oil, whisking it in to mix. Add the lemon juice and whisk thoroughly. Toss with carrots and zucchini.